North Indian Beef And Eggplant Casserole
|Boneless lean beef||2 Pound, chopped|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Olive oil||5 Tablespoon|
|Eggplant||1 Small, sliced|
|Green pepper||1 , sliced|
|Tomato||1 Large, sliced|
Heat the oven to 375Â°F.
Combine the beef, half the yoghurt, half the salt and half the pepper in a 1-quart souffle or similar-sized ovenproof dish greased with two tablespoons of the olive oil.
Slice the eggplant and spread the slices on top of the beef.
For the next layer, cover with the scallions, using the bulbs plus 3-4 inches of the green stems.
For the next layers, spread the sliced green pepper, then the sliced tomato over the scallions.
In a small bowl, mix together the rest of the yoghurt with the rest of the salt and pepper, and beat with a fork.
Spread over to form the top layer.
Place the dried chiles on top and pour the rest of the olive oil over the whole dish.
Cover with a lid or foil and bake for 1 1/2 hours.
A substantial dish, serve it with a Raw Spinach Salad or Chicory-Walnut Salad.