Iraqi Eggplant-Casserole
- 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
- 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 200u0b0C, for about one hour.
- Cover if necessary.
- Serve with cooked rice or pita bread and some crumbled feta-cheese!
eggplants, potatoes, onion, ground lamb, tomatoes, tomato paste, garlic, parsley, ground paprika, salt, pepper, oil, water
Taken from www.food.com/recipe/iraqi-eggplant-casserole-229648 (may not work)