Casserole of minced meat, zucchini and eggplant
6 servings
60 minutes
Casserole made of minced meat, zucchini, and eggplant is a cozy, warming dish of Russian cuisine where the simplicity of ingredients transforms into a rich, intense flavor. It features juicy minced meat, tender zucchinis, and aromatic eggplants baked to softness. Topped with a gooey layer of melted cheese, it creates a perfect balance of textures: the meat base remains juicy while the vegetables add lightness. Mayonnaise adds tangy notes and spices reveal depth of flavor. This dish is convenient to prepare and serve both in family gatherings and festive tables.
1
Cut zucchini and eggplants into rings about 5-8 mm thick. Soak in salted water for 10 minutes (if necessary). Finely chop the onion. Mix the minced meat with the onion, place it at the bottom of the baking dish, spread adjika or tomato paste on top, salt, and add spices for meat/mince if desired.
- Zucchini: 1 piece
- Eggplant: 1 piece
- Onion: to taste
- Ground meat: 500 g
- Adjika: to taste
- Spices: to taste
- Salt: to taste
- Mayonnaise: to taste
2
Arrange the zucchini and eggplant rings on the minced meat, alternating them so they slightly overlap, and sprinkle with salt.
- Zucchini: 1 piece
- Eggplant: 1 piece
- Salt: to taste
3
Cover the baking dish with foil and place it in a preheated oven at 180 degrees for 20-30 minutes. The readiness is easiest to determine by the minced meat. Minced meat usually releases a lot of juice; if this is not preferred, you can drain some.
4
Grate the cheese on a fine grater. Spread a thin layer of mayonnaise on the zucchini and eggplants, then sprinkle with cheese. Put it back in the oven, without foil, for about 15 minutes.
- Cheese: to taste
- Mayonnaise: to taste
