Patlican Musakka - Eggplant Stew


* 4 small eggplants
* 2 fresh ripe tomatoes, skinned and chopped
* olive oil, for shallow frying
* 8 oz ground lamb or beef
* 1 Tbsp margarine
* chopped fresh parsley, to garnish


1 Wash the eggplants, peel the skins horizontally in stripes, then slice in circles. Fry the eggplants in a little oil until they change color. Place in an ovenproof dish.

2 Preheat a 375 F oven. Heat the margarine in a saucepan, and add the onions, tomatoes, and ground meat. Cover and cook for 10 minutes over medium heat.

3 Pour the meat mixture over the eggplants. Add enough water to cover then cook in the oven for 40 minutes.

Serve with chopped parsley scattered over.

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