Turkish eggplant recipe How to prepare
Makes 6 to 8 servings
1 large eggplant
2 pounds ground beef
1 onion, diced
6 bell peppers, diced
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon white pepper
½ teaspoon celery seed
½ teaspoon salt
Peel the eggplant and cut into thin slices, making sure to remove
seeds. Fry the slices in a nonstick pan until brown, and remove from
heat.
Cook the ground beef with the onion and peppers until lightly brown.
Drain well to remove grease. Put beef back in pan and add the cloves,
allspice, white pepper, celery seed and salt. Mix well.
In a medium casserole dish, make a thin layer of eggplant then a layer
of beef, alternating until the mixtures run out, ending with eggplant
on top. Gently pour water into the dish until the top layer is covered.
Bake, covered, at 350 degrees for 30 to 40 minutes. Uncover for the
last few minutes of cooking to brown the top.
Your Turkish eggplant recipe is ready now
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