nude aubergine in the auberge

2 .

eggplants, peeled and cut into chunks

1 big onion, chopped

½ lb (200 gr) ground beef

½ lb mushrooms, cut in quarters

2 tomatoes, diced

1 cup oil for frying the eggplant

1 green pepper, chopped

1 tsp salt

½ tsp black pepper

2 cloves of garlic, sliced thin (optional)

½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.

Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water.

Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes.

You can serve this dish with pilaf and yogurt.

ENJOY