Ingredients
- 1kg eggplant – be-tin-gan
- 1/2 kg minced meat – lah-ma maf-roo-ma
- 1 onion, chopped – ba-sal
- 1 parsley chopped – ba’-doo-nis
- 5 cloves garlic, crushed – tom
- 4 tbsp tomato paste – sal-sa ta-ma-tam
- 2 tbsp olive oil – zeit za-toon
- corn oil – zeit dor-a
- 3 tomatoes, diced – ta-ma-tam
- 1 cup mozzarella, shredded – mod-za-rel-a
- salt and pepper – malh and fel-fel
Directions
- Peel and cut the eggplant into thin slices. Heat the corn oil until very hot and fry eggplant slices. Drain well.
- Heat two teaspoons of corn oil in a medium sauce pan. Add the onion, minced meat, salt and pepper and stir over medium heat until meat is becomes brown. Set aside.
- Heat the olive oil to a medium saucepan over medium heat. Add the garlic, tomatoes, tomato paste, parsley, salt and pepper. Add 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Arrange the eggplant slices in a baking dish in a layer that covers the bottom of the dish. Pour the minced meat over the eggplant layer, covering it completely.
- Pour the tomato sauce over dish and sprinkle the mozzarella cheese on the top.
- Heat the oven to 200 C. Place the dish in the oven and bake until the cheese melts and the surface has turned golden.
- Serve immediately.
