Meat and Vegetable Casserole - Tepsi Baytinijan

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
  • Sprinkle with 1/2 teaspoons salt and keep aside.
  • Heat oil in a pan.
  • Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
  • Add more oil if need be. Drain on paper towels once you remove the slices.
  • Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
  • In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
  • Form into small balls.
  • Fry on medium flame for 10 minutes.
  • Drain on clean paper towels.
  • Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
  • Stir well and keep aside.
  • Arrange slices of eggplant on the bottom of a casserole.
  • Place carrot rounds on top of it followed by slices of tomatoes.
  • Spread meatballs evenly between the tomato slices.
  • Pour the water mixture on top.
  • Cover and bake in a 350F preheated oven for 1 hour.
  • Serve hot from the casserole.
  • Enjoy!
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