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Eggplant and Lamb with Yogurt

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A very attractive main dish that is often enjoyed by people who "don't like foreign food".

1 eggplant, peeled, sliced 1/2-inch thick
3 cloves crushed garlic, fried
1/4 cup chopped parsley
1 lb. lean lamb, finely chopped
1 tsp. salt
3 Tbs. pine nuts, lightly sautéed
1 cup yogurt

Fry lamb until golden. Put it in a 12"x8" baking pan, cover with water, season and simmer until water has nearly evaporated.

Fry eggplant slices in oil or shortening and drain. Or brush them with oil and broil until browned.

Put the eggplant slices on top of the meat and keep warm in 350° oven 5-10 minutes while you mix the fried garlic and pine nuts with the yogurt. Spread the yogurt sauce over the eggplant and decorate with parsley. Serve at once with rice.

Serves 4.

From "Muslim World Cook Book" by the Women's Committee of the Muslim Students' Association

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