2 eggplants, sliced in 2-inch rounds
1 tbsp olive oil
1 lb (500 g) ground meat
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 large onion diced
2 tomatoes diced
1 cup tomato sauce (strained tomato)
Preheat the broiler and line a baking sheet with foil. Lay
the eggplant slices in a single layer on the prepared pan, and using a brush, brush evenly on both sides with olive oil. Sprinkle with
salt and pepper, then broil eggplant 5 minutes per side, until browned.
Place broiled eggplant in the bottom of a baking dish. I had 2 layers of eggplants on top of each other. Reduce oven heat to 350ºF (180ºC).
In a skillet, add some oil and saute the onion, add the garlic. When transparent, brown the meat
then sprinkle with salt, pepper, cinnamon, nutmeg and
allspice. Cook for 5-7 minutes using a wooden spoon to break up the meat
as it cooks.
Add the chopped tomatoes and cook for 5-8 mn. Add the tomato sauce and let it simmer for a few minutes.
Carefully pour the meat mixture over the eggplant rounds and bake for 30 minutes.
Serve with rice or plain yogurt.