Eggplant Casserole with Meat

Ingredients

• large eggplant1 kg
• minced meat mixture (asaj) (see Bab Al-Lahm recipes)¼ kg
• broth1.5 to 2 cups
• large onion, minced1 large onion
• tomatoes or tomato paste2 tomatoes
• bell pepper1 pepper
• minced garlic¼ head of garlic
• vinegar1 tbsp
• oilas needed for frying
• bechamel sauce (optional)1 cup

Allergens (inferred from ingredient names): eggs

Nutrition per serving (modelled estimate, not measured): kcal 320, protein 12, fat 24, carbs 16, fiber 7, sugar 9

Original steps

1. Peel the eggplant, cut into medium rounds, and place in a colander over a bowl; sprinkle with salt to draw out the moisture, then pat dry.
2. Heat oil in a frying pan, fry the eggplant on both sides until golden, and drain on paper towels.
3. Blend the onion, tomatoes, bell pepper, garlic, vinegar, salt, and pepper in a blender.
4. Prepare a pot with a little oil, pour in the blended mixture, and add about 1.5 to 2 cups of broth.
5. Once the mixture boils, prepare a Pyrex dish or baking tray; layer the eggplant and minced meat mixture alternately, starting with a layer of eggplant at the bottom, then meat, continuing until the top layer is the meat mixture.
6. Pour the tomato broth over the layers and bake in the oven until cooked through.
7. You may add a layer of bechamel sauce (1 cup) on top.