Thursday, April 30, 2009
This dish is prepared by Ken who learnt to cook it in one of his classes. He adjusted the original recipe slightly by adding some paprika for the extra oomph! Try it, and you won't regret it. This is a Greek dish but modified slightly. The eggplant is supposed to be sliced and panfried for a while but the one he did was diced in with the rest of the vegetables. Being lazy I guess *eyes rolling*
50 gm each of green & red bell peppers, onions, eggplant & yellow zucchini
3 nos of tomatoes
5 pcs bay leaves
chopped parsley as needed for decoration
1/2 g thyme leaf (fresh or dried)
100 gm tomato puree
150 gm minced beef
40 gm Feta Cheese
50 gm Mozzarella Cheese
(you can just use mozzarella if you like)
1 tsp paprika powder
salt and pepper to taste
1. Cut all the vegetables into small cubes (about 1cm diameter)
2. Place about 3 tablespoons of cornoil and saute the onions well.
3. Add tomato puree and cook well. Add in the minced beef and all vegetables. Stir well.
4. Add in water to simmer and cook until meat is tender.
5. Lastly add in tomato to stew.
6. Add seasoning to taste.
7. Stew till water is almost dry and pour into a baking dish, sprinkle the shredded cheese on the top and bake for 30 minutes at 190 degree Celsius or until its golden brown.
8. Garnish with parsley before serving with bread or steamed rice.