Ingredients:
3 eggplants, peeled and cut lengthwise into 1.5 cm thick slices
250 g green bell pepper, cut into small dices
250 g minced beef
5 clove garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons tomato paste
1 small onion, peeled and chopped
1 chili pepper
1 tablespoons butter
500 ml tomato juice
Vegetable oil for deep frying
Salt and pepper
4 people
10 Min.
45 Min.
Directions:
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1
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
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2
In a deep frying pan over high heat, heat the vegetable oil. Fry the eggplant and peppers until golden browned. Set aside on paper towels to drain.
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3
In a large skillet over medium heat, melt the butter. Add onions and garlic, fry for 5 minutes until golden then add the ground beef, salt and pepper to taste. After the beef is browned, sprinkle in the nutmeg, cumin and parsley (optional). Pour in the tomato juice and paste, and mix well. Simmer for 20 minutes.
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4
Arrange a layer of eggplant and peppers in a greased baking dish. Cover eggplant with half of the meat mixture. Cover with remaining eggplant and peppers. Pour the rest of tomato sauce over the top, and sprinkle with the nutmeg.
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5
Bake for 30 minutes at 200c until finely cooking. Broil the pan (after baked) under the grill for 2-3 minutes or until you see a nice golden crust on top and serve.
