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Ingredients
US|METRIC
4 SERVINGS
- water
- eggplants
- 2 Tbsp. salt
- 2 eggplants (extra large or 4 medium size)
- 1 onion (medium)
- 15 lb. beef chuck
- 4 Tbsp. canola oil
- 2 Tbsp. tomato paste
- 1/2 tsp. salt
- 1 pinch cumin
- 1 pinch black pepper
- 3 medium tomatoes
- 6 cups water
- 1/2 cup parsley
- 2 cloves minced garlic (optional)
- 2 small potatoes (optional)
- 2 oz. cheese (Mozarella, optional)
- oil
- eggplants
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Reviews(1)
Ocana 5 years ago
I loved it! I only did one layer of eggplant and the top layer of tomato. I also added mozzarella and a sprinkle of aged parmesan... probably made it less authentic but it was fine. I simmered the beef with a lid on for a little over an hour and a half and after baking it came out almost caramelized. I thought it was perfectly balanced.