Eggplant Mince Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 2 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 eggplant (s), depending on size
- 1 can tomato (s), chopped
- olive oil
- 250 g natural yourt
- 3 egg (s)
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ cinnamon powder
- salt and pepper
- Chilli powder
- 100 g cheese (Gouda or Mozzarella), rated
Print Recipe
Pin Recipe Instructions
- First fry the minced meat in 2 - 3 tablespoons of olive oil, after a while add the finely chopped onions and garlic, continue to fry together. Season with salt, pepper, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon and some chilli. Add the canned tomatoes, reduce the heat and let the sauce simmer gently for a few minutes.
- In the meantime, fry the aubergine cut into slices in 2 - 3 tablespoons of oil on each side, season with salt and pepper. Then alternately layer the slices with the mince (it`s not much sauce, more like a mush) in a baking dish, finish with aubergines.
- Mix the yoghurt and eggs, season with salt and a little chilli and pour over the casserole. Sprinkle with the grated cheese and cook at 160 ° C (fan oven) until the top looks golden yellow.
- In addition, I serve flatbread (bought ready-made), which I bake again in the oven shortly before consumption. Of course, a salad also goes wonderfully with it.
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