Eggplant dish

[Marina Trofin]

MAIN COURSE

MUSACA DE VINETE (Eggplant) CARTOFI (Potato) Eggplant or Potato Casserole, Romanian

Ingredients

• 2 large eggplants (about 1 lb. each)
• 1 large minced onion
• 1 lb. ground beef
• Salt and pepper
• 1 1/2 cups tomato juice or about 5 fresh tomatoes
• Shortening
• About 1 tsp. minced parsley
• Minced dill (optional)

Preparation Instructions

Wash eggplants; do not peel. Cut in round slices 1/3 inch thick. Fry in very little grease. Keep on warm platter until all slices are fried. Brown minced onion in a little fat, add ground , salt and pepper and cook 5 minutes. Arrange in ungreased casserole 1 layer of eggplant slices, sprinkled with salt, meat (and slices of tomatoes if using fresh tomatoes), repeat and finish with a layer of eggplant. Pour tomato juice (water, when fresh tomatoes are used) over all and sprinkle some dill on top (optional). Bake in moderate oven about 1 hour. in casserole with some cream and minced parsley on top.

Variation: Follow same procedure using potatoes instead of eggplants. Fry and brown round slices of peeled potatoes (not over 1/4 inch thick). Serves 4.

[Marina Trofin]

We are doing very often this food, we like it a lot. And it is really YUMMY!!!!!

[Wanda P]

xxxxxxxxxxxxxxxxxxxxxxxxxxxx love it girl, get some shots so i can in clude it on the main page!!

[Marina Trofin]

Ok, Wanda, thank you for your interest, here is how this eggplant dish looks: