Authentic home cooking from Egypt, with US measurements. 
Eggplant Casserole with Freekeh, Bell Peppers, and Cheese
A little trick to lighten up the fat and the flavor is amazing.
Eggplant Casserole with Freekeh, Bell Peppers, and Cheese
A little trick to lighten up the fat and the flavor is amazing.
Open in Cookpad AppSteps
- 1
Sprinkle the eggplant slices lightly with salt and let them sit to release their moisture.
- 2
Fry the eggplant in oil along with the hot chili pepper for flavor, then fry the bell pepper rings.
- 3
Place the fried eggplant in boiling water for 1 minute, then remove to get rid of excess oil that floats to the surface.
- 4
- 5
Layer half of the eggplant and bell peppers in a baking dish, then add the ground beef with freekeh and more bell peppers.
- 6
Add the remaining eggplant on top.
- 7
For the sauce, sauté the garlic and chili paste in 2 tablespoons of the eggplant frying oil, then add the vinegar. Stir in the tomato juice, salt, and spices, and cook until thickened. Pour the sauce over the casserole and top with mozzarella cheese.
- 8
Bake in a preheated oven until the cheese is melted and golden. Enjoy!
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