Egyptian Cooking A Practical Guide/Samia Abdennour 1998

Fried and Cooked Eggplant (Imam Biyalai)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 pound savory minced beef 2-1/4 pounds fried eggplant 2 cups yogurt salad
1 tablespoon pine nuts, chopped pecan, or hazelnuts



1 Place savory minced beef and fried eggplant in a pot over low flame and cook, stirring frequently until thoroughly disintegrated. Press mixture with wooden spoon on side of pot to remove any excess fat. Spread in shallow serving dish and top with yogurt salad. Sprinkle with nuts. This dish can be served hot or cold.

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