Ingredients:

500 g tender meat, cut into pieces

2 eggplants, sliced into rounds

3 tomatoes, chopped

1 onion, chopped

2 hot peppers

2 carrots, sliced into rounds

5 garlic cloves

1 can tomato paste

Vegetable oil

A pinch of salt

Black pepper

Cumin

Meat spices

Black and green olives

Hot pepper, to taste

Dough made from: 1/2 cup flour, a pinch of salt, and water

Preparation:

Heat the oil in a pan over the stove and start frying the eggplant, then the carrots, then the peppers and garlic, or sauté them lightly if you want to reduce the amount of oil used.

In a second pan, cook the onion until softened, then add the meat along with the spices and salt and stir for 5 minutes.

Prepare the casserole dish: begin by arranging the carrots and garlic in an oven-safe dish, then add the eggplant, peppers, and some of the chopped tomatoes, followed by the meat, then more eggplant and tomatoes, and 1 cup of tomato paste sauce.

Place the black and green olives on top of the eggplant and vegetables.

Seal the casserole with the dough, press it well to secure it, brush it with butter, and sprinkle the top with a little oil and sesame seeds.

Bake the eggplant casserole in the middle rack of the oven at 180°C for 1 hour.

Recipe and method for making eggplant casserole from our friend and chef on the Shaw Tabkhin Today website:

Fatima Zahoui Gamloush

Click on Fatima's name to visit her personal page on our website.

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How to Make Eggplant Casserole with Meat

Prep checklist