Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her! Prep time includes time to allow eggplant sweat or drain. Ingredients:
1 large eggplant, sliced and unpeeled (2 lb) |
1 lb ground lamb or 1 lb ground beef |
1 (22 ounce) can chopped tomatoes |
1/2 teaspoon cinnamon |
1 tablespoon salt |
pepper |
1/4 teaspoon clove |
2 crushed garlic cloves |
2 medium onions, sliced (or chopped) |
2 -3 tablespoons melted butter |
Directions:
1. Lay out slices of eggplant on a large platter, and sprinkle with salt.
2. Let sit for approx 1/2 an hour.
3. Drain off water.
4. Brown meat and onions.
5. Add garlic, cook and stir for another minute, then drain.
6. Combine tomatoes with remaining seasonings.
7. Butter a casserole.
8. Layer half beef mixture, eggplant, tomatoes.
9. Repeat.
10. Cover.
11. Bake in an 450°F oven for 1 hour.
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