PATLIJAN ALA NAZ(Turkish Scalloped Eggplant with Lamb)

* Exported from MasterCook *

PATLIJAN ALA NAZ (Turkish Scalloped Eggplant with Lamb)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 slices eggplant -- 1/2 inch thick
salt to taste
1 pound lamb, mutton, or beef -- chopped
1 onion -- minced
1/2 cup minced parsley
pepper or paprika to taste
1/2 cup tomato puree
1 cup 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 eggp
lant and arrange in a well-greased baking dish. Top each piece with tomato pur
ee diluted with water and bake 1 hour at 325°F. Slip under broiler frame
to bro
wn on top, if desired, a few minutes before serving time. Garnish with parsley
or serve on toast, mashed potato or boiled rice.

Jewish Cookery by Leah H. Leonard
Crown Publishers, 1986.

Formatted by Andi <frog@digiscape.com>, 3/12/98

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