Mediterranean Stir-fry Vegetables with Minced Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 2 small eggplant (s)
- 1 onion (s)
- 2 cloves garlic)
- 2 beefsteak tomato (s)
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- salt
- Pepper from the grinder
- Paprika powder, noble sweet
- some rosemary
- 1 teaspoon vegetable stock, (instant)
- 100 g feta cheese
- possibly herbs, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Cut the zucchini in half slices. Dice the eggplant. Peel and finely chop the garlic and onion. Cut tomatoes into wedges.
- Heat the oil in a pan and fry the minced meat vigorously. Season with salt, pepper and paprika and remove from the pan.
- Roughly chop the rosemary and sauté with the garlic and onion in the frying fat. Pour 1/8 liter of water, stir in the vegetable stock, bring to the boil. Simmer over low heat for about 10 minutes. Dice the feta. Add the minced meat and tomatoes to the vegetables, bring to the boil briefly, season again if necessary. Garnish with fresh herbs if necessary.
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