Meat baked with eggplants
4 servings
30 minutes
Meat baked with eggplants is an exquisite dish of Greek cuisine that combines the tenderness of beef, the velvety texture of eggplants, and the rich flavor of tomatoes and spices. This recipe resembles the famous moussaka but has a simpler and more robust character. Eggplants add softness and a slight sweetness to the dish, meat provides heartiness, while the baked egg mixture adds a delicate creamy consistency. Such a dish is often prepared in Greek families for holidays and cozy family dinners. It is served with herbs and fresh bread, and its aroma awakens the appetite even before the first taste. It pairs perfectly with a glass of red wine, highlighting Mediterranean culinary harmony.
1
Slice the eggplants lengthwise into pieces about 5-6 mm thick, salt them, and let sit for 10-15 minutes.
- Eggplants: 3 pieces
- Salt: to taste
2
Chop tomatoes and onions, fry in vegetable oil, season with salt and pepper.
- Tomatoes: 4 pieces
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Make the minced meat, salt it, and pepper it. Leave it for a while.
- Beef: 400 g
- Salt: to taste
- Ground black pepper: to taste
4
Beat one egg, dip each slice of eggplant in it, then in flour, and fry on both sides in vegetable oil.
- Chicken egg: 6 pieces
- Eggplants: 3 pieces
- Wheat flour: to taste
5
Grease the mold with oil, layer with: eggplants, minced meat, tomatoes with onions, etc. The last layer should be eggplants.
- Eggplants: 3 pieces
- Beef: 400 g
- Tomatoes: 4 pieces
- Onion: 2 heads
6
Beat the remaining eggs with salt and mayonnaise, pour over the minced meat and eggplants. Bake for about 35 minutes until a golden crust forms.
- Chicken egg: 6 pieces
- Salt: to taste
- Mayonnaise: 1 tablespoon