Eggplant and meat casserole is perfect for a family dinner or a festive meal. It does not require large financial and time costs, but it turns out juicy and satisfying. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step for the eggplant and meat casserole
- Video recipe
Casserole is a popular dish, of which there are a huge number of varieties. The most popular casseroles are mascarons with meat or potatoes with meat. But today I propose to make it from eggplant and meat. Eggplant is the second most popular vegetable after zucchini in the summer season. Many different dishes are prepared from them and even sweet jam is made. They are very healthy and contain many vitamins and minerals. Their taste is neutral, so the vegetable is combined with many products.
Eggplants for a dish can be cut into long layers, circles, large or medium cubes. Usually, for a casserole, they are pre-fried on both sides or baked in the oven. You can take any type of meat for the taste of the hostess. The meat can be twisted or finely chopped. Usually it is also pre-fried in a skillet with additional products: onions, garlic, vegetables. For a pungent taste, it is permissible to use spices, herbs and herbs. Like many casseroles, sprinkle with grated cheese on top of an eggplant and meat casserole, pour béchamel sauce or cheese sauce. Cheese is usually used for the top layer to give the dish a nice crust. In combination of the above products, you get a complete nutritious and healthy dish that is suitable for lunch or dinner. This is both a hearty appetizer and a full-fledged second dish at the same time.
- Caloric content per 100 g - 285 kcal.
- Servings Per Container - 1 casserole for 3 servings
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Onions - 1 pc.
- Tomatoes - 1 pc.
- Milk - 200 ml
- Eggs - 1 pc.
- Cheese - 250 g
- Meat - 500 g (any variety)
- Ground black pepper - a pinch
- Garlic - 2 wedges
- Butter - 25 g
- Salt - 1-1.5 tsp or to taste
- Flour - 1 tablespoon
- Water - 50 ml
- Vegetable oil - for frying
Step by step cooking eggplant and meat casseroles, recipe with photo:
1. Melt the butter in a skillet.
2. Add flour, stir and brown until lightly browned.
3. Pour in the milk and stir well so that the flour is completely dissolved and there is not a single lump.
4. Add 100 g grated cheese and raw eggs to the milk sauce.
5. Heat the mixture, stirring all the time, so that the cheese dissolves well and the sauce gets a smooth texture. Bring it to a boil and remove from heat.
6. Wash the meat, twist through a meat grinder and quickly fry in a frying pan in vegetable oil. Peel the onions, cut into small cubes and sauté in another pan. Combine the fried minced meat with onions and add finely chopped tomatoes, chopped garlic, salt, ground pepper and any spices.
7. Pour water, broth or wine into a frying pan, stir, boil and simmer over low heat, covered for 5-7 minutes.
8. Wash the eggplants and cut into long slices. If the vegetable is ripe, then it may taste bitter. Therefore, sprinkle it with salt and leave it for half an hour to release the bitterness. Then rinse and dry with a paper towel.
9. In a frying pan in vegetable oil, fry the eggplants on both sides until golden brown. To make the dish less high-calorie, you can bake the layers of the vegetable in the oven at 180 degrees.
ten. Place a layer of fried eggplant in a baking dish.
11. Put the stewed minced meat on the layers of the vegetable.
12. Cover it with eggplants.
13. Pour the prepared sauce over the food.
14. Grate the cheese on a medium grater and sprinkle on the casserole.
15. Heat the oven to 180 degrees and send the eggplant and meat casserole to cook for half an hour. When it is golden brown, remove it from the oven, cool it down a lot and serve.
See also a video recipe on how to cook an eggplant casserole with minced meat.
