Maldoum (Eggplant and Vegetable Casserole with Ground Beef)

Ingredients:

•           1.5 lbs 90% ground beef or lamb

•           3 medium eggplants

•           2 large tomatoes

•           1/2 cup tomato puree

•           1 1/2 tsp salt, to taste

•           1 1/2 allspice, to taste

•           1 tsp paprika, to taste

Preparation:

1.         Rinse and dry the eggplants.

2.         Remove the tip of the eggplants, then slice into thick, even slices (approximately 1 inch thick).

3.         Season the eggplant with salt on both sides, cover with a layer of paper towels, and place a baking sheet with weights on top to drain some of the water from the eggplants. This will take about 15-20 minutes.

4.         Roast eggplants in a 425 degree oven for 20-25 minutes until tender, but not soft.

5.         Slice the eggplants in half if they are very large.

6.         Slice the tomatoes into roughly the same size as the eggplant slices.

7.         Season the ground beef with salt, allspice (freshly ground, if possible), and paprika.

8.         Divide the meat into even patties, approximately the same size as the eggplant slices.

9.         Alternate between eggplant, meat patties, and tomatoes in the casserole dish.

10.       Pour the tomato puree evenly across the top of the casserole and bake in a 425 degree oven for an hour.

11.       Serve with rice enjoy.

Lara Kh.