Iraqi Eggplant-Casserole

We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  large eggplants, sliced
• 2  large potatoes, sliced
• 1  large onion
• 400  g ground lamb or 400  g beef
• 2  large tomatoes
• 3  tablespoons tomato paste
• 3  garlic cloves
• 1  tablespoon parsley, finely chopped
• 1  tablespoon ground paprika
•  salt
•  pepper
•  oil (for frying)
• 2  cups water

Directions

1. Fry eggplants, potatoes and onion rings in hot oil.
2. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
3. Fry the meat-balls in hot oil.
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
5. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
6. Pour the liquid over the vegetables and the meatballs.
7. Bake in oven at 200°C, for about one hour.
8. Cover if necessary.
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!