Eggplant Casserole

By á-3209

Ingredients

• 3 Large eggplants
• 1 pound ground beef
• 1 16-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• 1 Onion or 3 shallots chopped (finely chopped)
• 2 Garlic cloves (chopped)
• 2 Garlic cloves (mashed in mortar and pestle)
• 3-4 cups Greek yogurt
• 3 tablespoons pomegranate molasses
• 3 Pitas
• 1/2 cup toasted pine nuts
• 1/2 cup Italian parsley
• 1/4 cup clarified butter
• Olive Oil
• Salt and pepper

Details

Servings 6
Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

Cut up the eggplant into medium sized cubes. Fry them in oil until golden brown, set aside and drain on paper towel, season with salt and pepper.

Fry up 3 pitas, drain. Break up into pieces.

Brown off the beef in a pan. Add the onion and garlic. Salt and pepper.

Once the onions have cooked down, add the tomatoes and tomato sauce, pomegranate molasses. Let if cook for about 10-15 minutes, then add the eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the molasses.

In a bowl, combined yogurt with the mashed garlic. It should taste garlicky. Season with salt.

In a 13x9 casserole dish, add bottom layer of broken pita pieces, next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture.

Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with Italian parsley.