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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.) Ingredients:
2 small eggplants, sliced |
2 teaspoons salt |
2 tablespoons butter |
2 lbs lamb, cut in 1-inch cubes |
2 onions, sliced |
1/2 lb green beans, cut in half |
3 small zucchini or 2 medium zucchini, sliced thick |
4 medium tomatoes, peeled and quartered |
fresh ground pepper |
2 tablespoons chopped parsley |
Directions:
1. Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
2. In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
3. Add onions and saute 2 more minutes.
4. Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
5. Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
6. Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
7. Sprinkle with parsley and serve.
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