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Eggplant casserole (Sheikh El Mihshi) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant
1 can (16oz) chopped tomatoes
1 lb ground beef (or lamb)
Olive oil
1 chopped onion
1 chopped garlic
2 Tbs minced parsley
1 can (large) tomato sauce
Salt/ Pepper
¼ c toasted pine nuts
2 Tbs butter
Directions:
Directions:
Soak sliced eggplant in salted water 1/ hr. Drain and pat dry.

Sauté meat, onion, and garlic until brown. Add parsley, chopped tomatoes, salt, and pepper and cook for 5 minutes. Set aside.

Toast pine nuts in butter then add to meat mixture

Eggplant: Pat dry and brown in a lightly oiled pan. Set aside

In baking dish 9x13 spread a small amount of tomato sauce and layer with half of the slice egg plant. Spread more tomato sauce and top with meat fix ins and pine nuts. Add another layer of eggplant. Top with tomato sauce and garnish with any leftover meat mix

Cover with foil and bake at 350 degrees until tender 30-45 minutes. Then uncover and place under broiler fro 10 minutes until lightly brown if needed.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I do not peel the eggplant; some prefer that you do.

 

 

 

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