IRAQI BAKED DINNER

Iraqi Baked Dinner image

Make and share this Iraqi Baked Dinner recipe from Food.com.

Provided by luvinlif2k

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant
3 medium potatoes, peeled and cut in 12 1/2-inch slices
1 lb lean ground beef
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15 ounce) can tomato puree or 1 (15 ounce) can tomato sauce
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Slice eggplants in half lengthwise then slice into 1/2-inch slices.
Spread slices on waxed paper or cookie sheet.
Sprinkle with salt then set aside.
In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
Shape into 12 2-inch patties.
Rinse eggplant.
In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
Pour sauce over casserole.
Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
Serve with warm, freshly baked bread.

Nutrition Facts : Calories 291.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 762.2, Carbohydrate 36.5, Fiber 8.2, Sugar 9.6, Protein 20.4

*** Explore more Iraqi Baked Dinner Recipes »

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