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Iraqi Eggplant-Casserole

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“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:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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!

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