*  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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