Eggplant and beef casserole
6 servings
40 minutes
Eggplant and beef casserole is a fragrant and hearty dish of Bulgarian cuisine, infused with Eastern spices and a tender combination of vegetables and meat. The eggplants absorb the juices of the minced meat, becoming soft and velvety, while carrots and cherry tomatoes add a sweet freshness. Coriander and khmeli-suneli give the casserole a deep spicy flavor, while the final layer of cheese forms an appetizing golden crust. This dish is perfect for a cozy family dinner or a festive feast. It pairs wonderfully with green salads and fresh herbs, and its rich taste captivates from the very first bite.
1
Cut the eggplants lengthwise and slice them into half-moons. Salt and let sit for a while.
- Eggplants: 3 pieces
- Salt: to taste
2
Finely chop the onion and mix it with the minced meat, salt, tomato paste, coriander, khmeli-suneli seasoning, dried garlic, and black pepper. Pour vegetable oil at the bottom of a fireproof dish and place the prepared minced meat.
- Onion: 2 pieces
- Ground beef: 500 g
- Tomato paste: 3 tablespoons
- Ground coriander: pinch
- Khmeli-suneli: 1 teaspoon
- Ground dried garlic: 0.5 teaspoon
- Ground black pepper: to taste
- Vegetable oil: 3 tablespoons
3
Grate the carrot on a fine grater and place it on top of the meat.
- Carrot: 1 piece
4
Place the eggplants on top.
- Eggplants: 3 pieces
5
Cut cherry tomatoes into quarters and sprinkle over the eggplants. Add a little salt, sprinkle with paprika and mint. Place in the oven for 30 minutes at 190 degrees.
- Cherry tomatoes: 200 g
- Salt: to taste
- Sweet paprika: 1 teaspoon
- Dried mint: 1 tablespoon
6
Sprinkle grated cheese on the casserole 10 minutes before it's done.
- Hard cheese: 150 g