Minced Meat with Eggplant
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s), medium to large
- 400 g minced beef
- 1 kg tomato (s), fresh or canned
- 2 large onions
- salt
- pepper
- 0.5 teaspoon ½ cinnamon
- Vegetable oil, or sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel the eggplant and cut into 12 slices each. Place the slices in a sieve and sprinkle with plenty of salt to remove the water.
- In the meantime, peel, dice and fry 1 onion. Then add the minced meat and fry it. Salt and pepper lightly.
- Now cut 1 onion into small pieces and sauté. Add the tomatoes in pieces and let them cook. Season to taste with salt, pepper and cinnamon.
- Heat plenty of oil in a pan. Rinse and pat dry eggplants and fry in hot oil. Caution: risk of splashing!
- Now layer in a baking dish as follows: eggplant, minced meat, eggplant, tomato sauce.
- Put in the oven for 1/2 - 1 hour at 180 degrees.
- Rice or Egyptian flatbread tastes best with it.
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