Summary

Ingredients

• 500 g minced meat, beef or mixed
• 1 eggplant (s)
• 1 leek stick (s)
• 2 spring onion (s)
• 1 onion (s), red
• 2 half bell peppers, red and green
• 250 g tomato (s), (pizza tomato)
• 250 g sheep cheese
• 1 cup basmati or jasmine rice
• 1 teaspoon spice mixture (Ras-el-Hanout) or alternatively a little cinnamon, nutmeg, chilli, pepper, ginger, clove, allspice, aniseed
• 0.25 teaspoon ¼ rosemary
• 0.25 teaspoon ¼ basil
• 0.25 teaspoon ¼ thyme
• 0.25 teaspoon ¼ sage
• 3 clove (s) garlic, chopped
• 1 teaspoon beef stock, grained
• olive oil
• salt and pepper

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Instructions

1. The recipe can be prepared in stages: chopping vegetables, boiling rice, frying minced meat, etc.
2. Put one cup of rice in a medium saucepan, add two cups of water and season with salt. Turn the stove to maximum, cover the rice and bring to the boil, then switch off the stove and cover the rice on the plate for about 20 minutes.
3. While the rice is cooking, cut half a bell pepper into small cubes, finely chop the onion, roughly chop the leek, roughly chop the spring onions and finely chop the garlic. Cut the sheep`s cheese into approx. 1 cm³ cubes. Cut the aubergine into approx. 1 cm thick slices, place on kitchen paper and season with salt. Wait approx. 15 minutes until water comes out and then dab on both sides. Then dice the eggplant.
4. Fry the onions, leek, spring onions and 1 clove of garlic in a pan in approx. 3 tablespoons of olive oil over a medium temperature until everything is lightly browned. Add half the amount of Ras-el-Hanout, beef broth, tomatoes and paprika. Stir regularly, bring to the boil briefly and then remove everything from the pan and set aside.
5. In the same pan, fry the minced meat in 3 tablespoons of olive oil, add rosemary, basil, thyme, sage, the rest of the ras el hanout and 1 clove of garlic. When the minced meat is fried brown and crumbly, pour it out of the pan directly onto the cooked rice, but do not mix in yet!
6. Fry the aubergines and the remaining garlic in approx. 3 tablespoons of olive oil at medium temperature, season with salt and pepper.
7. Now put the vegetables you have set aside (should be quite liquid due to the tomatoes) and the aubergines in the rice pot with the minced meat and mix everything well with the wooden spoon. Season with salt and pepper, but be careful with the salt, the sheep`s cheese brings a lot of salt.
8. Fill a baking dish with an approx. 2 cm thick layer of the rice mixture from the pot. Put a layer of sheep cheese on top and the rest of the rice mixture. Cover with the rest of the sheep`s cheese.
9. Bake the casserole covered with aluminum foil at 200 degrees for about 30 minutes, remove the foil in the last 5 minutes.