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
Eggplant Mince Casserole
Eggplant Mince Casserole

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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