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Scalloped Aubergine With Lamb
(Patlijan Ala Naz)
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| What You Need: |
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10 slices of aubergine, ˝ inch thick
1 pound chopped lamb, mutton or beef
1 onion, minced or chopped
Salt to taste
˝ cup chopped parsley
Pepper or paprika to taste
˝ cup tomato puree
1 cup water
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| How To Cook: |
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1. Salt aubergine slices and drain dry as soon as softened.
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2. Combine chopped meat with onion and parsley and season to taste.
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3. Spread on each slice of aubergine and arrange in a well-greased baking dish.
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4. Top each piece with tomato puree diluted with water and bake for 1 hour at 325°F.
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5. Put under the grill to brown on top, if desired, a few minutes before serving.
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6. Garnish with parsley or serve on toast, mashed potato or boiled rice.
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