BERT'S TURKISH EGGPLANT CASSEROLE ENJOY DAN:

                  BERT’S TURKISH EGGPLANT CASSEROLE by CHEF DAN:

Serves 6

INGREDIENTS:

3 cups bulgur

2 eggplants

2 tablespoon lemon juice

1 teaspoon salt

2 tablespoon olive oil

2-pounds ground lamb

4 garlic cloves, smashed

2 tablespoon tomato paste

1 tablespoon EACH ground cumin, coriander, and paprika

2 teaspoons EACH sumac, and za’atar

1/4-teaspoon cayenne pepper

1/4-fresh cilantro

2 tomatoes sliced

DIRECTIONS: PREHEAT OVEN TO 400 F)

1.    In a saucepan bring 3/4-cup water to a boil; stir in bulgur.

2.    Reduce heat to low: cover and cook until no liquid remains, about 10 minutes.

3.    Fluff with a fork., set aside.

4.    Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh.

5.    Cut in half lengthwise.

6.    With a spoon, scoop out flesh, leaving 1/2-inch thick shells.

7.    Sprinkle shells with 1 tablespoon of the lemon juice, 1/2-teaspoon salt.

8.    Set aside and chop flesh.

9.    In a skillet heat 1 tablespoon oil over medium-high heat when sizzling.

10. Add lamb, garlic, and reaming salt; sauté until meat is no longer pink.

11. Stir in bulgur, breaking up with a spoon; transfer to a bowl.

12. Heat remaining oil over medium-heat.

13.  Saute chopped eggplant, splash of salt and ground cumin and next 5 ingredients.

14. Saute for 5-7 minutes.

15. Add lamb mixture, stir in cilantro, and remaining lemon juice.

16. Fill eggplant shells with lamb mixture.

17. Place in a prepared baking dish.

18. Spread tomato sauce and tomato slices over the top.

19. Bake in preheated oven for 1 hour.

ENJOY DAN:                                SHARING LIFE LOVE AND FOOD!!