Meat Casserole with Eggplant
by Editorial Staff
This is one of my favorite dishes, probably because I love both meat and eggplant, and their combination, which is covered with an appetizing cheese crust. I use minced chicken or turkey for the casserole, but you can use any minced meat.
Ingredients
- Minced meat – 600 g
- Eggplant – 1 pc. (about 300 g)
- Tomatoes – 2-4 pcs.
- Carrots – 1-2 pcs.
- Bulb onions – 1 pc.
- Garlic – 1 clove
- Sour cream – 2 tbsp
- Hard cheese – 150 g
- Greens to taste
- Salt to taste
- Ground black pepper – to taste
- Ghee butter (or any other fat) – for frying
Directions
- Cut 2/3 of the eggplant into thin slices.
- Cut the thick part of the eggplant into strips.
- Salt the eggplant slices and rinse after half an hour.
- Cut the tomatoes into slices. Cut the onion into strips, grate the carrots. Chop the garlic and herbs.
- Fry the vegetables in a well-heated frying pan, adding them one by one. First, fry the garlic quickly. Then fry the onions. Then carrots and eggplants, cut into strips.
- Place half of the fried vegetables in a greased dish.
- Add the other half of the vegetables to the minced meat.
- As well as salt, pepper, and herbs. Spread the minced meat on top of the vegetables.
- Place the eggplant and tomato slices on the minced meat. Spread sour cream on top and bake in the oven at 180 ° C for 20 minutes.
- Remove the dish from the oven and sprinkle the grated cheese on top of the minced vegetable casserole. Place the cheese casserole in the oven for another 20 minutes.
- The eggplant casserole is ready.
Enjoy your meal!
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