Iraqi Eggplant-Casserole

Ingredients

• 2 large eggplants, sliced
• 2 large potatoes, sliced
• 1 large onion
• 400 g ground lamb or beef
• 2 large tomatoes
• 3 tablespoons tomato paste
• 3 garlic cloves
• 1 tablespoon parsley, finely chopped
• 1 tablespoon ground paprika
• salt
• pepper
• oil (for frying)
• 2 cups water

Directions

1. 1

   Fry eggplants, potatoes and onion rings in hot oil.

2. 2

   Mix the ground meat with paprica powder, salt and pepper and form little meat-balls, about 20 pieces.

3. 3

   Fry the meat-balls in hot oil.

4. 4

   Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.

5. 5

   Mix the water together with tomatoe paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.

6. 6

   Pour the liquid over the vegetables and the meatballs.

7. 7

   Bake in oven at 200C°, for about one hour.

8. 8

   Cover if neccesary.

9. 9

   Serve with cooked rice or pita bread and some crumbled feta-cheese!