Kuzu Guvec With Chestnuts Food

KUZU GUVEC

Kuzu Guvec image

I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)

Provided by echo echo

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 small eggplants, sliced
2 teaspoons salt
2 tablespoons butter
2 lbs lamb, cut in 1-inch cubes
2 onions, sliced
1/2 lb green beans, cut in half
3 small zucchini or 2 medium zucchini, sliced thick
4 medium tomatoes, peeled and quartered
fresh ground pepper
2 tablespoons chopped parsley

Steps:

Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
Add onions and saute 2 more minutes.
Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 355.4, Fat 19.6, SaturatedFat 8.8, Cholesterol 90.2, Sodium 880.2, Carbohydrate 22.1, Fiber 9.7, Sugar 9.6, Protein 25.6

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