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BEDINGANE ABIAD




Source of Recipe


the web


Recipe Introduction


Egypt


List of Ingredients




* 1/2 cup sesame oil or salad oil
* 1 eggplant, peeled and sliced 1/4 inch thick
* 2 onions, chopped fine
* 2 pounds lean lamb, ground
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 and 1/2 teaspoons cinnamon
* 2 cups cooked rice


Recipe



Heat 1/4 cup of the oil in a skillet. Brown the eggplant slices in it on both sides. Remove the eggplant and set aside. Add the remaining 1/4 cup of oil to the skillet and heat. Add the onions, lamb, salt, pepper, and cinnamon. Sauté for 10 minutes, stirring frequently. Butter or oil a casserole. Arrange a layer of rice on the bottom. Cover with about one third of the lamb mixture. Add layer of eggplant and successive layers of rice, lamb and eggplant until the ingredients are used up, ending with rice on top. Bake in a 375° oven for 35 minutes, or until browned on top. Serve directly from the casserole.