Eggplant casserole
Eggplant casserole
Ingredients/Components
- large onion - 1/2 item
- large eggplants - 2 item
- large tomatoes - 5 item
- lean ground beef - 1 1
- light Mazola oil - 2 c
- black pepper, allspice and salt each - 1 Tbsp
- tomato sauce - 2 c
- pine nuts - 1/3 c
How to make eggplant casserole:
Peel the black skin of the eggplant and slice it into about 1/2-inch slices. Heat the oil in a nonstick pan over medium-high heat. Fry the eggplant until it becomes blond-light brown color. Place over napkins to drain excess oil. Place the tomatoes in boiling water for 20 seconds, then cool over cold water and peel the skin. Slice into 1/4 to 1/2-inch slices. Brown the meats with the chopped onion in a skillet. Add the spices with the salt after cooking. Very lightly brown pine nuts 45 seconds over high heat in frying pan. Mix the meat (cooked) with the pine nuts. In a medium or large casserole, put one layer of sliced tomatoes, one layer meat. On top of the tomatoes, spread 1 cup tomato sauce over the meat, place another layer of eggplant, another layer of meat, another layer of sliced tomatoes and finally, sprinkle 1 cup of tomato sauce over the whole casserole. Bake in the oven (uncovered) for 30 minutes at 350°. May be presented hot with rice or Arabic bread.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, eggs, pkg, sour cream, red wine vinegar, onion soup mix, sweetener
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