FOOD EXTRA

Beef & eggplant casserole

AUTHOR: INTLAK ALSAIEGH SERVES 4- 6

350g minced beef

4 large garlic cloves, crushed

¾ tsp curry powder

2 eggplant, about 700g, cut

into 1.5cm slices

120ml olive oil

2 large potatoes, peeled and

cut into 1.5cm slices

1 large onion, cut into

1cm slices

1 large green pepper, cored,

de-seeded and sliced

350ml water

4 tbsp tomato purée

1 tbsp tamarind paste

1 tbsp sugar

3 tomatoes, cut into 1cm slices Salt and white pepper

Basmati rice or bread to serve

1 Preheat oven to 180°C. Place the beef and two crushed garlic cloves in a bowl. Add the curry powder and some salt and pepper, then mix by hand until well combined. Divide the mixture into 12 equal pieces and roll into balls. Set aside.

2 Heat a large non-stick frying pan on a medium-high heat. Brush both sides of the eggplant slices with olive oil and fry in batches for 4-5 minutes on each side, until golden. Set aside.

3 Brush the potato slices with oil and cook in the same pan for about 6 minutes on each side until golden but not completely cooked through. Set aside.

4 In the same pan, fry the onion slices and green pepper in about 2 tablespoons of the oil for about 5 minutes, until just golden. Add the remaining garlic and fry for 1 more minute. Set aside. 5 Finally, fry the meatballs on a high heat for 2–3 minutes until well browned but not cooked through. In a measuring jug, mix the water with the tomato purée, tamarind paste and sugar until well blended.

6 Arrange half of the eggplant, potato, onion, pepper, tomatoes and meatballs in a 30cm round baking dish, overlapping them. Season well, then pour half of the tomato sauce over the top.

7 Repeat with the rest of the vegetables and meatballs. Season well and pour the remaining sauce on top.

Cover with foil or a lid and bake for 30 minutes, then uncover and bake for another 20 minutes. Serve with the basmati rice or bread to mop up the sauce.