Wednesday, September 5, 2012



2 pounds eggplants (4-5 Japanese)
1 pound ground beef
2 medium onions, chopped (2 cups)
2 large tomatoes, skin removed chopped (about 2 cups) or 1 can petite cut tomatoes
1 medium tomato for top
4 garlic clove, sliced
4 small peppers one bell pepper
1 cup frying oil to fry eggplants
1 tsp paprika
1/2 tsp black pepper
1/2 tsp sugar for ground beef sauce
1/2 tsp sugar to sprinkle over eggplants
1/2 cup chopped fresh Italian parsley (put most of it to sauce save some for top)
3/4 cup water

1. Cut the stems off the eggplants, and then peel off half of the skin in 1/2 inch, alternating, and lengthwise strips. Cut the eggplant into 1 inch thick slices. If you use Japanese eggplant move to step 3. Otherwise sprinkle eggplant with plenty of salt. Let it stand for 30 minutes.

2. Rinse the eggplant with cold water. Squeeze with your fingers to remove the excess water. Pat them dry on a kitchen towel.

3. Heat the frying oil in a large skillet over medium heat. Fry both sides of the eggplants until they are lightly golden brown. Fry them in batches, and remove from the pan and drain excess oil on paper towel. If you want lighter version you can bake eggplant at 400 F 30 minutes adding salt and brushing olive oil.

4. Ground beef sauce: In a non stick sauce pan cook the ground beef over medium heat stirring and breaking up the meat with a wooden spoon. Add the onions and cook for about 5-6 minutes. Season it with salt, pepper, and paprika. Add the green peppers and garlic cook 2 minutes. Add tomatoes and 1/2 tsp sugar and reduce the heat simmer about 7 minutes. Remove from the heat and sprinkle the parsley.

5. Place 1/3 of the sauce in a baking pan. Arrange 1/2 of eggplants on top and cover with 1/3 remaining sauce. Place remaining eggplants then put sauce. Arrange sliced tomato and peppers on the top. Pour over hot water from the side. Cover with folio.

6. Preheat the oven 375 F and bake 30 minutes, then remove the folio and bake additional 10-15 minutes.

7. Sprinkle some parsley on the top and serve with Rice (Pilav) or Bulgur Pilaf and Cacik (Side dish/Salad with yogurt, cucumber, garlic, and mint) or a green salad.
Serves 6-8

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