Meat And Vegetable Casserole - Tepsi Baytinijan

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 halve the eggplant lengthwise. then slice it into half rounds about an inch thick.
• 2 sprinkle with 1/2 teaspoons salt and keep aside.
• 3 heat oil in a pan.
• 4 fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
• 5 add more oil if need be. drain on paper towels once you remove the slices.
• 6 now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. keep aside.
• 7 in a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
• 8 form into small balls.
• 9 fry on medium flame for 10 minutes.
• 10 drain on clean paper towels.
• 11 combine in a bowl the water, remaining salt, garlic, pepper and cumin.
• 12 stir well and keep aside.
• 13 arrange slices of eggplant on the bottom of a casserole.
• 14 place carrot rounds on top of it followed by slices of tomatoes.
• 15 spread meatballs evenly between the tomato slices.
• 16 pour the water mixture on top.
• 17 cover and bake in a 350f preheated oven for 1 hour.
• 18 serve hot from the casserole.
• 19 enjoy!