Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 4 Tablespoons olive oil, divided
- 2 medium onions, cut into medium dice
- 3 large garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 Lbs. lean ground beef OR turkey
- 2 cups canned crushed tomatoes from a 28-oz. can (there will be leftovers)
- 1/3 cup dark OR golden raisins
- 1 Lb. eggplant cut into 1/4 inch slices
- salt and pepper to taste
- 1 (24 oz.) container refrigerated mashed potatoes, warmed in the microwave according to instructions
- 1 large egg, beaten
From: Pam Anderson, of USA Weekend, for more recipes goto: allrecipes.com
Makes: 8 servings
Heat 2 tablespoons of oil in a 12 inch oven-proof skillet over medium high heat.
Saute the onions until tender, in skillet for about 5 minutes.
Add the garlic, cinnamon and cloves next, cook about 1 minute.
Add meat, stirring to break it up, cook for about 5 minutes.
Stir in the tomatoes and raisins; simmer for 10 minutes.
Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining 2 tablespoons of oil, and season with salt and pepper.
Broil eggplant on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
Reduce oven heat to 400 degrees.
Lay eggplant in a single layer over the meat mixture.
Whisk egg into the mashed potatoes; then spread it over the eggplant.
Bake on oven lower rack until sauce is bubbly, about 20 minutes.
View Recipe