MEAT AND VEGETABLE CASSEROLE - TEPSI BAYTINIJAN

Meat and Vegetable Casserole - Tepsi Baytinijan image

Provided by Charishma_Ramchanda

Categories Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

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1 lb eggplant, peeled
2 teaspoons salt
1/2 cup oil
3 medium carrots or 3 medium potatoes, peeled, cut into 1/2 inch thick round slices
2 medium onions, cut into 1/2 inch thick round slices
1 lb ground lamb or 1 lb beef
4 garlic cloves, crushed
1 teaspoon pepper
1 teaspoon cumin powder
1/8 teaspoon cayenne
3 medium tomatoes, cut into 1/2 inch thick round slices
1/2 cup water

Steps:

Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
Sprinkle with 1/2 teaspoons salt and keep aside.
Heat oil in a pan.
Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
Add more oil if need be. Drain on paper towels once you remove the slices.
Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
Form into small balls.
Fry on medium flame for 10 minutes.
Drain on clean paper towels.
Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
Stir well and keep aside.
Arrange slices of eggplant on the bottom of a casserole.
Place carrot rounds on top of it followed by slices of tomatoes.
Spread meatballs evenly between the tomato slices.
Pour the water mixture on top.
Cover and bake in a 350F preheated oven for 1 hour.
Serve hot from the casserole.
Enjoy!