It is the most famous recipe in Egypt--very delicious. You can eat it with white rice or bread.
Egyptian Eggplant withtomato sauce
INGREDIENTS
1kg eggplant, and cut into rings- 250g minced meat
- 1tablespoon butter or 1 tablespoon margarine
1large chopped onion- 1/4cup water
- 31tablespoons tomato paste
1tablespoon sugar- salt and pepper
- oil for frying
DIRECTIONS
- Fry the eggplant rings till it has a reddish brown color.
- Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
- In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
- Stir from time to time till meat is cooked.
- Add tomato paste, sugar, salt and pepper, few sultanas and water.
- Boil for 2 minutes till it is a thick sauce.
- In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
- Put it in oven at 180 degrees for 15 minutes.
- Serve it with white rice or bread.
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