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Beef and Eggplant Casserole

1 lb Lean ground beef; (or 3/4 pound beef and 1/4 pound ground lamb)
1 1/2 md Onions; chopped
2 Cloves garlic; chopped
1 1/2 tb Dill
Freshly ground pepper; (to taste)
1 Eggplant; (or 3 summer squash or a combination of both)
2 c Low-fat yogurt


Brown meat. Combine with the onion, garlic, dill and pepper. Slice eggplant or squash into long slices, about 1/8 inch thick. In a casserole 8x8x2 inches, arrange one layer of vegetables. Pour yogurt on top of this mixture. Bake in 350 degrees oven for 45-60 minutes, until casserole starts to bubble. Serves 4.


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