*  Exported from  MasterCook  *

        Patlijan Ala Naz (Turkish Scalloped Eggplant with Lamb)

Recipe By     : Jewish Cookery by Leah H. Leonard, 1986
Serving Size  : 5    Preparation Time :0:00
Categories    : Israeli Cooking

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 10      sl            Eggplant -- 1/2" thick
                       Salt -- to taste
  1      lb            Lamb, mutton, or beef -- chopped
  1                    Onion -- minced
    1/2  c             Parsley -- minced
                       Pepper or paprika -- to taste
    1/2  c             Tomato puree
  1      c             Water

Salt eggplant sliced and drain or pat dry as soon as softened.
Combine chopped meat with onion and parsley and season to taste.
Spread on each slice of eggplant and arrange in a well-greased baking
dish. Top each piece with tomato puree diluted with water and bake
1 hour at 325 F. Slip under broiler frame to brown on top, if
desired, a few minutes before serving time. Garnish with parsley or
serve on toast, mashed potato or boiled rice.

Formatted by Andi <[email protected]>, 3/12/98


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