Casseroles > Middle Eastern Recipes > Tepsi Baytinijan >
Iraqi beef & eggplant casserole
2 large eggplants, peeled & cut into 1-inch rounds
2 potatoes, peeled & cut into 1-inch rounds
1 onion, peeled & cut into 1-inch rounds
2 LBS ground beef
6 garlic cloves, peeled & crushed
Salt & black pepper to taste
3 TBS tomato paste
2 C water
2 tomatoes, sliced
Corn oil
Hot-cooked rice (for serving; optional)
Heat 1/2 cup corn oil in a nonstick skillet; fry eggplant slices until light golden. Drain on paper towels. Add potato slices to same skillet; fry until lightly browned. Set aside. In the same skillet, cook the onion slices and set aside. In a bowl, mix together ground beef, half of the crushed garlic and salt and black pepper to taste. Form small meatballs; cook in skillet with a bit more corn oil; set aside. In a bowl, mix two cups of water with tomato paste and the remaining crushed garlic; set aside. In a baking dish, arrange eggplant pieces in a layer so they slightly overlap. Arrange potato slices on top of eggplant; then add layer of onion and top with sliced tomatoes. Place meatballs in between tomato slices, spreading evenly. Pour tomato paste mixture on top. Bake in a preheated 350-degree F oven for forty-five minutes to one hour.
Suggestion: Serve with hot-cooked rice.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map