Eggplant and minced meat casserole
4 servings
60 minutes
Eggplant and minced meat casserole is a harmony of flavors and textures that combines the tenderness of vegetables with the juiciness of meat. This recipe has roots in European cuisine, where casseroles traditionally served as hearty and aromatic home dishes. Eggplants, known for their rich flavor, lose bitterness and gain velvety softness after light processing. Zucchini adds freshness, while aromatic minced meat sautéed with onions and garlic fills the dish with depth. Tomatoes add juiciness, and cheese sauce provides tenderness and a creamy touch. This dish is perfect for a cozy family dinner or a festive table.
1
Before preparing the eggplants, cut them in half, rub with salt, and let them sit for 20 minutes (to avoid bitterness).
- Eggplants: 2 pieces
2
Fry the minced meat (any kind will do) with onion + salt and pepper to taste in a pan. At the end of cooking the minced meat, add chopped garlic and herbs (dill, parsley, cilantro).
- Ground meat: 500 g
- Onion: 2 pieces
- Garlic: 4 cloves
- Green: to taste
3
Place sliced zucchini in a baking dish, top with sliced eggplant, salt, and put in the oven for 15-20 minutes. You can add a little water to the bottom of the tray.
- Young zucchini: 2 pieces
- Eggplants: 2 pieces
4
Place the prepared minced meat on top of the eggplants, then add sliced tomatoes on top. Send it to the oven.
- Ground meat: 500 g
- Tomatoes: 4 pieces
5
While the casserole is cooking, we make the sauce. Melt the butter over medium heat, add 2 tablespoons of flour, sauté for 1-2 minutes, and slowly pour in the milk while continuously stirring. Once the sauce thickens and there are no lumps of flour left, add grated cheese. Alternatively, you can make béchamel sauce instead — it will also be very tasty.
- Butter: 20 g
- Wheat flour: 40 g
- Milk: 100 ml
- Grated cheese: to taste
6
Pour the sauce over the casserole and leave it in the oven at 180 degrees for 30 minutes.
- Grated cheese: to taste