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North Indian Beef And Eggplant Casserole

Desi.Foods's picture
  Boneless lean beef 2 Pound, chopped
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Olive oil 5 Tablespoon
  Eggplant 1 Small, sliced
  Scallions 9 Small
  Green pepper 1 , sliced
  Tomato 1 Large, sliced

Heat the oven to 375°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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 60.5 mg20.2%

Sodium 354.4 mg14.8%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2.3 g9.2%

Sugars 4.2 g

Protein 26 g52.8%

Vitamin A 7.4% Vitamin C 33.8%

Calcium 6.5% Iron 2.7%

*Based on a 2000 Calorie diet

North Indian Beef And Eggplant Casserole Recipe