Eggplant and Zucchini Pan with Veal and Kritharaki
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 300 g veal oulash,
- 1 onion (s)
- 1 clove garlic
- 2 zucchini
- 2 cans tomato (s), chopped
- 300 ml water
- 200 ml broth
- 250 g Kritharaki (noodles in rice form)
- salt
- pepper
- Paprika powder
- Chilli flakes
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, cut them into bite-sized cubes, add a little salt and let them steep. Wash the zucchini and cut into bite-sized cubes. Dice the onion and peel the garlic. If in one piece, strip the veal and cut it into bite-sized pieces.
- Heat plenty of oil in a deep pan. Fry the eggplants. Add the veal. When the meat is browned, add the onion and fry the garlic, pressed through a press. Add the zucchini and fry a little. Stir in the chopped tomatoes. Pour in the water and the stock and bring to the boil. Season to taste with salt, pepper, paprika, chilli and, if necessary, grained stock.
- Add the kritharaki directly to the pan and stir well. Do not set the hob too low and stir it again and again while cooking so that nothing sticks to the bottom of the pan. It`s done when the kritharaki are soft. If all of the liquid has been absorbed and the Kritharaki is not yet done, simply add more liquid and season again.
- For the vegetarian version, the veal can be left out. The recipe can also be made with pork and lamb.
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