Ingredients
Serves: 4
- 500g lean beef mince
- 1 onion, chopped
- 4 tablespoons parsley, chopped
- salt and pepper to taste
- 2 eggplants -- sliced 1/2cm thick
- 1 green capsicum, optional
- 1 cup bulgur (burghul)
- 3 tomatoes, skinned and sliced
- 1/2 cup tomato puree
- 3 cloves garlic, crushed
- 1/2 cup water
- 1 tablespoon olive oil
Directions
Preparation:1hour ›
Cook:2hours ›
Ready in:3hours
- Slice eggplants, sprinkle with salt.
- Mix the mince with onion, parsley and salt and pepper to taste, set aside.
- Put all sauce ingredients in a small saucepan, bring to boil and boil for 5 minutes.
- Rinse the eggplants and place a layer on the bottom of the dish. Sprinkle with 1/3 of the sauce.
- Put bulgur on top and cover with the mince mix. Put green capsicum on top if using and cover with an other layer of eggplants.
- Add the rest of the sauce. Cover with foil and cook at 180 degrees C for 1 1/2 hours.
- Uncover and cook for an other 1/2 hour until is ready.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
Overall not my most favourite recipe, although I did like the aubergines/eggplants. If I were to make it again I would leave out the bulgur wheat and add a little low fat cheese. - 19 Jul 2011 (Review from Allrecipes UK & Ireland)
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