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Ingredient
Djuvetch
Introduce
Chef :
Keith VigonDjuvetch
Although part of Hungarian cuisine is really comes from the Balkans where it comes in many different styles this particular recipe gives it a Magyar influence - serves 4 to 6
Cooking instructions
* Step 1
Peel and slice the eggplant to 1/4-1/2 inch thick slices, sprinkle with salt, and let stand for 30 minutes
* Step 2
Call the green pepper and cut it into 1/2 inch strips.
* Step 3
Peel the potatoes and slice them to 1/4 inch thick slices, cover with cold water and set aside
* Step 4
Parboil the rice to 10 minutes
* Step 5
Heat the oil in a heavy skillet until the minced onion until it turns transparent. Push to one side and lightly brown the meat using more oil if needed
* Step 6
Stir in 1 teaspoon of salt, the pepper, and the garlic.
* Step 7
Cover and simmer for 15 minutes
* Step 8
Preheat the oven to 325°F
* Step 9
Grease a deep to or 3 quart baking dish, then pat the eggplant slices dry and feel the dish with layers as follows, sprinkling each layer with salt:
* Step 10
Half the eggplant and potato slices on the bottom (use the odd pieces saving the better -looking ones for the top layer)
* Step 11
Next half the rice and all the pork mixture followed by the green pepper strips, quartered tomatoes and the remaining rice.
* Step 12
The rest of the ingredients and potato slices should be neatly arranged on the top.
* Step 13
Scrape up the juices left in the frying pan using a half a cup of water then pour it over the gyuvecs, and pour in more water if needed to cover the top layer.
* Step 14
Cover the dish with a lid or a piece of aluminium foil.
* Step 15
Placed in the centre of the preheated oven and bake for 1 1/2 hours, or until the food shrinks away from the side of the dish.
* Step 16
Remove from the oven and let stand for 20 minutes.
* Step 17
Serve directly from the casserole
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