Eggplant casseroles are a great way to quickly prepare a hearty and tasty lunch or dinner.
It is enough to cut the vegetables according to the recipe, put them in the form in layers and bake.
Eggplant casserole with tomatoes and minced meat - the basic principles of preparation
First, prepare the vegetables. Eggplants are washed, wiped with napkins and cut into circles. Then they are placed in a deep dish, abundantly sprinkling each layer with sodium chloride. It is kept for an hour, after which it is transferred to a colander, rinsed and dried on a disposable towel.
Tomatoes are washed, wiped and cut into circles, or chopped into small pieces. In addition to eggplant and tomatoes, you will need onions and garlic. They are also cleaned and shredded.
Minced meat can be mixed, chicken, beef or pork. It is seasoned with spices, finely chopped onions and herbs are added to it. Mix thoroughly.
Now collect the casserole, laying out all the prepared ingredients in layers in a deep form. Bake a casserole for forty minutes.
The classic recipe can be changed by adding other vegetables or mushrooms. It all depends on your imagination, but the main ingredients are eggplant, minced meat and tomatoes.
Vegetables can be poured with cream, or each layer of the casserole is smeared with sour cream or mayonnaise.
Shortly before the end of cooking, casserole is sprinkled with cheese chips to form a delicious crust on top.
Recipe 1. Eggplant casserole with tomatoes and minced meat
Ingredients
four eggplant;
ground black pepper;
half a kilogram of minced meat;
table salt;
200 g of cheese;
vegetable oil;
three tomatoes;
a glass of sour cream.
Cooking method
1. Wash the blue ones and cut the stalks. Cut the vegetables in circles and put on a plate, pouring salt. Leave it until they have juice and bitterness.
2. Pour the vegetable oil into the pan and heat it well. Put the minced meat and sauté, stirring constantly, so that it breaks into small pieces. Season the prepared minced meat with salt and season with pepper.
3. Rinse the eggplants and leave them in a colander so that all the water is glass. Dry on a disposable towel. Fry the circles on both sides in a preheated pan with a minimum amount of vegetable oil. It’s enough that they just lightly brown.
4. Grind the cheese on a coarse grater.
5. Place a layer of fried eggplant at the bottom of the high-flask mold. Lay the minced meat on top of them. Lubricate generously with sour cream and salt. Put a layer of tomato slices on top. Pour the vegetables with minced cheese and put in the oven preheated to 200 C for 25 minutes. Serve with fresh homemade bread.
Recipe 2. Eggplant casserole with tomatoes, potatoes and minced meat
Ingredients
300 g of ground beef;
salt;
large eggplant;
basil;
large onion;
sunflower oil;
eight tomatoes in their own juice without skin;
two cloves of garlic;
two potatoes;
100 g mayonnaise;
150 g of Telziter cheese.
Cooking method
1. Wipe the washed eggplant with a paper towel and cut into circles half a centimeter thick. Put in a bowl and fill with saline. Soak for half an hour. Then rinse and dry on a paper towel. Sauté the eggplant in a small amount of well-heated vegetable oil until light brown.
2. Peel the onion. Finely chop the half and put in a pan with sunflower oil, after heating it. Fry until soft and add minced meat. Continue cooking, stirring frequently, so that the minced meat breaks into small particles. Salt and season with pepper.
3. Put half the fried eggplant in a deep baking dish. Spread half the minced meat on top.
4. Chop the remaining half of the onion in half rings. Chop the garlic into thin slices.
5. On the minced meat, put half the tomatoes, onions and garlic. Sprinkle with basil and season with salt and pepper.
6. Peel the potatoes coarsely and lay in an even layer on top of the tomatoes. Set all the ingredients in the same order again. Salt, sprinkle with basil and pepper. Sprinkle with large chips of cheese and brush with mayonnaise. Bake for half an hour in a well-heated oven, covering with a sheet of foil, which must be removed after a quarter of an hour.
Recipe 3. Eggplant casserole with tomatoes, cheese and minced meat
Ingredients
some flour;
four young eggplant;
dried ground spices;
400 g mixed minced meat;
sunflower oil;
two eggs;
150 g of Dutch cheese;
bulb;
four fleshy tomatoes.
Cooking method
1. Wash the blue ones, wipe off and cut into circles half a centimeter thick. Place the eggplant in a bowl of salty cold water and soak for half an hour.
2. Peel the onion and chop it finely. Pass it on hot vegetable oil until transparent. Put the minced meat in the pan and, stirring it actively with a spatula, fry it until the color changes. Season with dried spices.
3. Rinse the eggplants and lay them on a napkin to get rid of excess moisture. Roll each circle in flour and fry in a separate pan on both sides until golden brown. Transfer the fried eggplant to a plate covered with a napkin to get rid of excess fat.
4. Beat eggs in the cooled minced meat and mix. Cut the tomatoes into thin slices, and grate the cheese coarsely.
5. In a form with high sides, put half of the fried blue ones, lay on them an even layer of half the minced meat. Then a layer of eggplant. Sprinkle with half the cheese chips. Put a layer of minced meat on top. Tomato slices on it.
6. Bake at 180 ° C for 25 minutes. Sprinkle hot casserole with the remaining cheese and garnish with sprigs of greenery. Serve with pita bread or tortillas.
Recipe 4. Eggplant casserole with tomatoes, mushrooms and minced meat
Ingredients
two thin pita bread;
fresh greens;
250 g of minced meat;
kitchen salt;
250 g of champignons;
black pepper;
250 g of cheese;
Provencal herbs;
large eggplant;
sunflower oil;
large onion;
mayonnaise;
a pound of tomatoes;
garlic - a few cloves.
Cooking method
1. Peel the onion and garlic. Chop them finely.
2. Forcemeat, place a well-heated skillet with sunflower oil and fry, adding onions and garlic. Stir vigorously with a spatula so that the minced meat does not collect in large breasts. Salt and season with Provencal herbs and pepper.
3. Peel the mushrooms, crumble them with thin plates and sauté in a separate skillet.
4. Wash and finely chop the eggplant. Salt, mix and stand for half an hour. Then rinse and fry in hot oil until golden brown. Squeeze the garlic into the eggplant, mix and remove from heat.
5. Tomatoes and peeled onions finely chop. Fry the onion until light brown and add the tomatoes. Pepper, salt and add a pinch of sugar and Provence herbs. Stir and simmer, covered, eight minutes. Then squeeze the garlic into the sauce and add chopped greens. Stew under the lid until the sauce is thick and uniform.
6. At the bottom of a deep form, put a sheet of pita bread folded in half and lay the casserole on it in layers: minced meat, pita leaf, sauce, fried mushrooms, half cheese chips, pita leaf, fried eggplant, pita bread. Sprinkle the remaining cheese on top. Grease each layer with mayonnaise. Bake in a preheated oven to a delicious crust. Serve hot eggplant eggplant casserole.
Recipe 5. Eggplant casserole with tomatoes, minced meat and smoked cheese
Ingredients
300 g of minced chicken;
freshly ground black pepper;
2 eggplants;
salt;
six potatoes;
100 g smoked cheese;
75 ml of vegetable oil;
100 g of 15% sour cream;
Bay leaf;
30 g of flour.
Cooking method
1. Wash and chop the eggplants with straws. Soak them in saline for an hour. Then rinse, squeeze and fry in a small amount of vegetable oil until soft and light brown.
2. Fry the minced chicken in hot oil. Dilute flour in a glass of drinking water and pour the resulting mixture into minced meat. Season with pepper and salt. Add bay leaf, mix and simmer for ten minutes over low heat.
3. Peel the potato and cut into slices. Salt and mix. Put half the potatoes in a deep, oiled form. Lay half the minced meat on it. Then comes a layer of eggplant and again potatoes and minced meat. Grease the casserole with sour cream and sprinkle generously with cheese chips. Bake for 45 minutes at 180 C. Serve with fresh tortillas.
Recipe 6. Eggplant casserole with tomato and minced meat "Greek Moussaka"
Ingredients
two medium eggplants;
75 g breadcrumbs.
Minced meat
100 g feta cheese;
half a kilogram of ground beef;
two onions;
50 ml of olive oil;
two tomatoes;
salt;
30 g of tomato paste;
2 g ground cinnamon;
50 g chopped parsley;
2 g of lavender flowers;
25 g oregano;
5 g of mint.
Sauce
30 g flour;
2 g nutmeg;
50 g butter;
2 yolks;
70 g of cheese;
500 ml of milk.
Cooking method
1. The washed eggplant is cut into thin plates diagonally. Salt and leave for half an hour. Then we wash, dry and fry.
2. Scald tomatoes with boiling water and peel, finely chop the flesh.
3. Feta cheese and hard three on a medium grater.
4. Rinse greens and finely chopped.
5. Fry finely chopped onion in olive oil until golden brown. Add minced meat and continue to fry, stirring often, for about forty minutes. Add tomatoes and tomato paste, pour in a little water, mix and simmer for ten minutes. Turn off the fire and season the minced meat with salt, parsley, cinnamon, oregano, lavender and mint.
6. In another pan, dissolve the butter, pour in the flour and mix. Fry it for a couple of minutes, and pour in the milk. Mix intensively. Cooking a couple more minutes. Add nutmeg and grated hard cheese. Mix and remove from heat. Cool to a warm state and add the yolks. Mix.
7. We cover the deep form with baking paper and sprinkle it with breadcrumbs. Spread a layer of eggplant. We distribute the minced meat on top. We spread feta cheese and hard cheese chips on it. Put another layer of eggplant. Sprinkle with breadcrumbs and pour the sauce. Sprinkle with cheese chips.
8. Bake the casserole for half an hour. Cool it to a warm state and cut into pieces.
Eggplant casserole with tomatoes and minced meat - tips and tricks
- For casseroles, use young eggplant with undeveloped seeds.
- Sauce for pouring vegetables can be prepared on the basis of milk or cream.
- Tomatoes should be fleshy and dense.
- For spice, add garlic and herbs to the casserole.
- Serve the casserole with tortillas or thin pita bread.
