IRAQI EGGPLANT-CASSEROLE

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Iraqi Eggplant-Casserole image

We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!

Provided by Halalmom

Categories     Iraqi

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggplants, sliced
2 large potatoes, sliced
1 large onion
400 g ground lamb or 400 g beef
2 large tomatoes
3 tablespoons tomato paste
3 garlic cloves
1 tablespoon parsley, finely chopped
1 tablespoon ground paprika
salt
pepper
oil (for frying)
2 cups water

Steps:

  • Fry eggplants, potatoes and onion rings in hot oil.
  • Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
  • Fry the meat-balls in hot oil.
  • Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
  • Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
  • Pour the liquid over the vegetables and the meatballs.
  • Bake in oven at 200°C, for about one hour.
  • Cover if necessary.
  • Serve with cooked rice or pita bread and some crumbled feta-cheese!

Nutrition Facts : Calories 539.6, Fat 24.6, SaturatedFat 10.4, Cholesterol 73, Sodium 182.3, Carbohydrate 58.9, Fiber 16.3, Sugar 13.5, Protein 25.2

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