Easy Homemade Eggplant Casserole Recipe

Easy Homemade Eggplant Casserole Recipe
Easy Homemade Eggplant Casserole Recipe

How to make Eggplant Casserole Recipe

  • 750 gr lamb chop meat
  • 4 eggplant
  • 6 ~ 7 green pepper
  • 1 head of garlic
  • 8 ~ 10 mushrooms
  • 4 ~ 5 tomatoes
  • 1 teaspoon vinegar
  • 3 tablespoons butter

Take the stew to the stove . Add 1 tablespoon of butter and melt. Take the meat stew and cook. To reduce the smell of lamb, put 1 teaspoon of vinegar on the meat. Cook the meat on medium heat until the water is released. Peel the eggplants variegated. After dividing it into two lengthwise, divide it into three or four according to the size of the eggplant. Soak in salted water for 10-15 minutes. Pour out the water and wash it. Cut the peppers in the same way. Divide the mushrooms into four. After peeling the tomatoes, chop the edible. Place the eggplants on the meat first. Sprinkle peeled garlic between them. Add the peppers and mushrooms. Sprinkle with garlic again. After adding the tomatoes and the remaining garlic, transfer 2 tablespoons of butter on the casserole. Cover the casserole with a lid, if not, with greaseproof paper, then with aluminum foil. Bake in a preheated 200 degree oven for about 1 hour. If the time is not enough, cook for another 10-15 minutes. Serve.

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