Turkey − Eggplant Imsakaa
Ingredients
- 2 each eggplants
- 1 tbsp salt
- 0.5 cup vegetable oil
- 1 lb lamb (or beef), cut into 1/2 inch cubes
- 0.5 tsp salt
- 0.3 tsp black ground pepper
- 0.5 tsp Middle Eastern spice
- 1 each 8-oz. can tomato sauce
- 2 cup water
- 2 each ripe tomatoes, sliced
Instructions
- 1
Slice eggplants lengthwise into 1/2 inch thick slices.
- 2
Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry.
- 3
In a skillet, heat oil.
- 4
Fry eggplant in hot oil on each side until golden brown.
- 5
Place fried slices on paper towels to absorb excess oil.
- 6
Discard frying oil.
- 7
In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates.
- 8
Add salt, pepper and spice, stir for about 10 minutes.
- 9
In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom.
- 10
Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture.
- 11
Pour the tomato sauce and water on top of the layers, then place the tomato slices.
- 12
Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly.
- 13
Let stand for about 10 minutes before serving.
- 14
Serve with Pita bread and/or rice.