Eggplant casserole with meat. Meat casserole with eggplant Meat casserole with eggplant and tomatoes
It's time for fresh vegetables! Housewives began to remember their favorite summer recipes. I also have a recipe for a delicious eggplant dish: Eggplant casserole with minced meat. I invite you to cook this dish with me today. The casserole is prepared quickly, the dish turns out flavorful and satisfying.
To prepare it we will need the following products: eggplants, hard cheese, onions, tomatoes, minced meat, salt and pepper and sour cream or cream, if desired.
We begin the cooking process by partially peeling the eggplants using a vegetable cutter, and then cutting them into small rings. Place the eggplants in a container and add plenty of salt. Let the eggplants stand for 10-15 minutes, maybe longer. This is necessary in order to remove excess bitterness from eggplants.
Cut the onion into small cubes.
Cut fresh tomatoes into very thin rings.
Now let's prepare the minced meat. For the casserole, I prefer to use mixed ground pork and beef. We will need to fry the minced meat with onions; to do this, we first need to mash the minced meat with a fork so that there are no large lumps of minced meat left.
Heat the olive oil in a frying pan and add the chopped onion, let it brown a little and add the minced meat. Constantly stir the contents of the pan to fry the minced meat evenly. Be sure to salt and pepper the minced meat to your taste.
When the minced meat is cooked and lightens a little, add tomato paste and stir well. After this, we continue to fry the minced meat until the liquid has completely evaporated.
Set aside the finished minced meat and return to the eggplants. You need to squeeze out and drain all the liquid that the eggplants have released and dry the eggplant rings with a paper kitchen towel. After this, fry all the eggplant slices in a small amount of vegetable oil (I used olive oil).
Place the finished eggplants on a paper napkin or towel and let the excess oil drain off. I don't fry the eggplants very much.
The ceramic baking dish does not need to be coated with vegetable oil first, since there will already be enough of it in the minced meat and eggplants. Place a layer of eggplant on the bottom of the pan.
Spread the minced meat on top in an even, low layer.
Place tomato rings on top of the minced meat.
Grate the hard cheese on a medium grater and sprinkle the tomatoes with cheese very generously. I have a mixture of cheeses already ready, grated.
If you like the creamy taste of the casserole, then you should cover the tomatoes with a layer of sour cream or yogurt, and then sprinkle with cheese. I didn't add yogurt this time and didn't regret it. You can make several layers of the casserole in the same sequence; I prepared the casserole for two servings. Place our casserole in an oven preheated to 170 g for 20 minutes.
The result was a very juicy casserole with a meaty taste and a cheese aroma thanks to tomatoes and eggplants.
Bon appetit!
Cooking time: PT00H30M 30 min.
Cooking meat casserole with potatoes and eggplants.
Meat casserole is not only tasty, but quite filling. The favorite delicacy of all men. The casserole can be served either hot or cold with vegetable salad.Ingredients
- Minced beef - 600g (can be beef + pork or lamb).
- Potatoes - 6-7 pieces (medium size).
- Eggplants - 1 pc.
- Onion - 2 pcs.
- Cheese-100g.
- Parsley.
- Freshly ground pepper.
- Salt.
For filling:
- Eggs - 2-3 pcs.
- Milk-200ml.
- Garlic - 2-3 cloves.
- Salt.
- Olive or vegetable oil.
- Grated nutmeg.
STAGE 1
Peel the potatoes, wash them and cut them into slices 5-7 mm thick. Pour cold water over the potatoes and let them cook. Cook after boiling for 2-3 minutes. until half cooked. Lightly salt it. Then add water.
STAGE 2
Cut the eggplant into slices and add salted water to remove the bitterness. Then add water from the eggplant. Dry the eggplants with a paper towel. Heat a small amount of olive or vegetable oil in a frying pan and lightly fry the eggplants on both sides.
STAGE 3
Peel the onion, cut into small cubes and fry in olive (or vegetable) oil until soft. Then add the minced meat. Fry for 2-3 minutes. constantly stirring and breaking up lumps of minced meat. Salt and pepper to taste.
STAGE 4
Prepare the filling: Using a fork or whisk, beat the eggs with a pinch of salt and nutmeg. Add milk and chopped garlic. Let's mix.
STAGE 5
Grease a baking dish with oil. Lay out the potatoes as the first layer, overlapping them. Then the eggplants.
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STAGE 6
Place the minced meat on the eggplants. Let's level it out. Place the last layer of potatoes.
STAGE 7
Fill with prepared filling and sprinkle with grated cheese. Place in an oven preheated to 180 degrees and bake for 30-35 minutes.
STAGE 8
Meat casserole with potatoes and eggplants is ready. Sprinkle the casserole with finely chopped herbs.
BON APPETIT!
Delicious aromatic casserole with eggplant, tomatoes and poultry. While vegetables are still in season, I want to have time to fill up on them, so today we bake the dish in the oven. It turned out very juicy, just super.
Products for cooking:
- chicken breast (fillet) - 1 piece (you can take turkey meat 400-500 grams)
- hard cheese 200 grams
- tomatoes - 3 medium sized pieces
- 3 bell peppers (cut into strips and lightly fry in vegetable oil)
- eggplants - 2-4 pieces
- sour cream or cream 4 tablespoons
- clove of garlic
- dill greens
- salt and black ground pepper
- vegetable oil for frying eggplants
Recipe eggplant casseroles with meat:
Peel the eggplants, cut them lengthwise into slices, thinly.
Place the chopped eggplants in a dish, add some salt and leave for 30 minutes; you can simply add salted water. As you prefer.
After the time has passed, drain the resulting juice from the eggplant and rinse each plate so that the dish does not turn out to be over-salted.
Fry the plates until soft in odorless vegetable oil. It is important not to overcook. Place them on paper towels first to remove excess oil, but you don’t have to do this.
Place the fried eggplants overlapping each other in a baking dish. It might be better to lay them out in pieces rather than in slabs to make pouring easier.
Place fillet cut into plates or small pieces of meat on top of the eggplants, sprinkle lightly with salt and ground black pepper.
Top with another layer of eggplant.
Cut the tomatoes into slices and place them on top of the meat.
Sprinkle dill and garlic on top.
Cover with a layer of sour cream or cream, and top with a layer of grated cheese.
Meat casserole with vegetables “Gourmet” was kindly provided by the author of our site Olga Aleksandrovna Fesenko.
Dear men, if you want to surprise and pamper your beloved women and children, I advise you to watch this simple photo recipe for meat casserole with eggplant and cheese. It is very easy to prepare, but will be a pleasant surprise for you and your loved ones. It’s easy to prepare, now you’ll see for yourself!
Products necessary for preparing meat for 5-6 servings:
- Meat (Pork) – 1 kg.
- Onion -3pcs
- Eggplant – 3-4 pcs.
- Cheese – 200 gr.
- Tomatoes 4-5 pcs.
- Mayonnaise is high-calorie.
- Vegetable oil
- Salt, seasoning, I prefer to use cilantro, but you can use any other seasoning for meat dishes.
We cut the meat into portions, to speed up cooking, they can be beaten.
Next, fry them in vegetable oil until golden brown.
Place our portioned pieces on a baking sheet
Sprinkle them generously with spice (cilantro) or any seasoning for meat, don’t forget to add salt.
Cut the tomatoes into slices and place them on the meat.
Cut the onion into thin half rings.
Place the onion on top of the tomato.
This is how beauty turns out. Don't forget to add a little salt to each layer of our casserole.
Now we need to fill it all with mayonnaise. Spreading and spreading mayonnaise with a spoon is not at all convenient, since the onion slices will stick to the spoon and it will not be possible to evenly level it. That's why I use one little secret.
Take an ordinary transparent bag
Spoon mayonnaise into it and twist it.
And we get a pastry bag. Now we cut off the small tip of the bag and “decorate” our dish with mayonnaise.
Then cut the eggplants into thin slices and place them on top of the mayonnaise.
There are two options for preparing this casserole:
- Place eggplant on top of mayonnaise and pour over the juice that usually remains in the meat plate, then after cooking they turn out dried and look like mushrooms.
- If we put eggplants on top of onions, and only then pour mayonnaise on them, they will be softer and juicier, choose which option you prepare for yourself.
To prevent the meat from burning in the oven and to be more juicy, I add 100-150 grams of water to the baking sheet
Now the last step is to grate the cheese.
And we send our dish to a well-heated oven. Cook over medium heat for 30-40 minutes.
And here is a photo of the prepared casserole. This dish goes well with a side dish such as mashed potatoes or boiled potatoes. Enjoy your meal!
I hope this simple recipe sheds some light on the question. how to cook a casserole with meat, cheese and vegetables: eggplant, tomatoes and onions.
Casserole is one of the most creative and easy-to-prepare dishes - take a little of this and that, add a little imagination, fold it in layers, add cheese and sauce on top... put it in the oven - and relax for half an hour. After you take it out, rosy and fragrant, you’ll choke on your saliva and hurry to the table!
You can prepare a casserole from anything - it will be sweet fruit or cottage cheese, vegetable, pasta, meat or fish; can serve as a formal or everyday dish; will help you out if you need to cook dinner in a hurry, even when it seems like there is nothing to cook with.
Meat casserole with eggplants
You will need:
Eggplants – 3 pcs. medium size;
Low-fat minced meat – 500 – 600 gr.;
Onion – 1-2 pcs.;
Tomatoes – 2 pcs.;
Pepper – 1 pc.;
Cheese – 100 gr.;
Salt and pepper to taste.
Filling/sauce:
Cream 10% or milk - 1.5 cups;
Eggs - 2 pcs.;
or instead of eggs you can use
Flour - 2 tbsp. spoons without a slide;
Notes: A). I give the proportions solely as a guide; you can change the ingredients and their quantities to taste.
b). About salt. I only salt the minced meat, and a little, or not at all, if the cheese is salty, that’s enough for me. Focus on your taste.
· I cut the eggplants into long slices, into 6-8 pieces, depending on the thickness. I bread it in flour and fry until golden brown.
Grease the frying pan just a little, the eggplants absorb the oil well, and then all of it will be in the casserole... I place half of the fried slices tightly on the bottom of the pan, skin side down.
· Finely chop the onion, sauté it a little with a teaspoon of oil - don’t fry it, just let it become transparent and lightly golden. I add the minced meat and two-thirds of a glass of water to the onion and cook, stirring, until all the minced meat changes color. You need to add a little salt to the minced meat and season to taste. Herbs include parsley, thyme, and basil.
· I put the minced meat on the eggplants (without broth, but it will still come in handy), sprinkle with half the cheese.