Meat casserole with eggplant. The cooking is simple and delicious! Meat casserole with eggplants Eggplant casserole with meat and cheese
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.
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!
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.
Meat casserole with eggplant, a new recipe on our site, in which you will learn, step by step, how to prepare this delicious casserole. The dish is shaped like a pie, but without the dough. The dough here is eggplant, and inside there will be a juicy and crumbly filling.
What you will need:
- Green beans – 150 g.
- Pasta – 300 g.
- Tomato paste – 400 g.
- Eggplant – 3 pcs.
- Minced meat -250 g.
- Cheese – 250 g.
- Garlic – 3 teeth.
- Basil – 0.5 tsp.
- Parsley – 2-3 branches.
- Salt to taste
- Vegetable oil for frying
Recipe for making meat and eggplant casserole
Step 1
The preparation of this dish begins with the filling itself. Pour a couple of tablespoons of vegetable oil into a hot frying pan. Peel the garlic and chop finely, put the garlic in a frying pan and fry until brown. Remove the garlic from the pan.
Step 2
Pour the minced meat into a frying pan and fry for about 5 minutes until golden brown, then add salt to taste and add tomato paste. It is recommended to use minced beef. Add the green beans and stir, simmer the minced meat for about 10 minutes, then add the dried basil.
Step 3
Pasta must first be boiled in water with added salt. It is recommended to take oblong pasta, they are also called feathers. Place in a colander and let the water drain. The pasta can be boiled until half cooked, as it will still be baked in the oven. Add boiled pasta to the minced meat.
Step 4
Now, cut the hard cheese into cubes and add to the main mass.
Step 5
Next, we will need long and even eggplants. We wash them with water and cut them lengthwise into thin slices (0.5 cm thick). Fry the eggplant strips in vegetable oil until golden brown on both sides. Sprinkle the fried eggplants with salt; this recipe does not require drying and removing excess oil.
Step 5
In a baking dish, line the bottom with overlapping eggplants, starting from the center, the result should be a kind of eggplant shape. And in the middle, place the pasta and meat filling. Place in the oven to bake for 20-25 minutes at 180 degrees.
Step 6
Then remove from the oven and leave for 10-15 minutes. Turn the pan over onto a plate and serve. The dish is cut into pieces and placed on separate plates and decorated with parsley leaves. Due to the meat content in this dish, it is very satisfying.
Casserole with eggplant and meat can also be served for a festive family dinner. It is served slightly hot and can be used as an independent dish.
Along with this recipe, learn how to cook in the oven and a recipe with many other ingredients.
The casserole turns out bright and appetizing. Eggplant baked in the oven is an excellent dish for the whole family, which always pleases with its results and turns out equally tasty every time. In such a successful combination, eggplants with meat and tomatoes are the best thing you can prepare for a family dinner.
- Ingredients for making the casserole:
- Eggplants – 3-4 pcs. (depending on size),
- Beef – 700 g,
- Onion – 2 heads,
- Olive oil – 4 tbsp. spoons,
- Tomato paste – 2 tbsp. spoons,
- Fresh tomatoes 3 pcs.,
- Salt – 1/2 teaspoon,
- Cumin - a pinch
- Ground black pepper - a pinch,
- Drinking water – 300 ml.,
- Parsley – 100 g.,
- Garlic – 2 cloves,
- Oil for frying – 50 ml;
Oven baked eggplants - step by step recipe
The process will take place in four stages. You should start with the preparation of the main product, then comes the meat gravy, frying and baking.
Preparing the eggplantsIn a large bowl with 1 liter of water, dissolve 1 teaspoon of salt.
Wash the eggplants and, without removing the skin, divide into thin rings.
Soak the eggplants in salted water and let sit.
If there are slightly more vegetables than should be, then the amount of marinade (salt water) should be increased. Salt, it is advisable to put 1 teaspoon per 1 liter of water.
Making gravy for casserolesCut 2 onions into half rings. If the onion head is very large, you can use one.
Heat 4-5 tablespoons of oil in a deep saucepan and add the onion. Fry for a short time until the onion releases its juice.
Cut the beef into medium pieces. It is recommended to use a neck or sidewall.
Add the chopped meat to the saucepan, stir and cook over moderate heat for 5 minutes.
Then add a little less than a teaspoon of salt and season with dry herbs and pepper.
Add about 2 tablespoons of tomato paste.
While continuing to fry over low heat, stir the gravy.
Pour 1.5 cups of boiled water, bring to a boil, reduce heat to low and cover with a lid. Cook the gravy for one hour.
Roasting eggplantsPlace the eggplant slices soaked in salted water on a dry surface. Let the moisture go away a little.
Meanwhile, heat the oil in a frying pan and fry until half cooked.
As soon as the vegetables turn light brown, transfer to a separate bowl and allow excess fat to drain off.
How to cook eggplants in the oven
Place the prepared meat gravy in a heatproof baking dish.
Fill the mold halfway. If there is more gravy than needed, it is better to save it for another time or use a larger pan.
Place the fried eggplant pieces in a single layer.
Cut the ripe tomatoes into equal round slices.
Alternating, place the tomatoes between two eggplants, as shown in the photo.
Place parsley sprigs on top and add chopped garlic. Place in preheated oven for 40 minutes. Cook at a temperature of 180-200 degrees.
Eggplant and chicken casserole is to die for
Eggplants are vegetables that are especially popular among many, and this is not surprising, because they make quite tasty and unusual dishes. Sometimes it’s even impossible to tell by taste that the treat is made from eggplant. It resembles delicious mushroom dishes, etc. I will share with you the recipe for one of the most beloved eggplant dishes by me and my relatives and friends. Right now I’ll tell you how to make a fragrant, beautiful and incredibly tasty casserole of eggplant with tomatoes, chicken and herbs.
You can serve this treat every day, or you can serve it on a holiday table. At the same time, you can eat eggplant casserole either hot or cold. I like cold eggplant casserole even more than hot, but it depends on taste.
So, let's start cooking?
How to prepare eggplant casserole in the oven, and what you need to prepare this treat - Delicious recipe
To prepare you will need to buy (prepare):
- A kilogram of chicken meat (this can be chicken fillet or breast);
- Three medium-sized eggplants;
- Four tomatoes (it is better to take ones with dense pulp);
- 150-170 gr. hard cheese (you can use any cheese you like best, even 15% is suitable for baking);
- 2 cloves of garlic;
- Fresh bunch of dill;
- Refined vegetable oil;
- Seasonings and salt to taste.
Recipe step by step on how to make eggplant casserole with tomatoes, chicken and herbs.
Wash the eggplants, peel them, cut off the tails, cut them in half lengthwise and place them in a saucepan with salted water for an hour. During this time, the bitterness will disappear from the vegetables, they will become more tasty and juicy.
While the eggplants are soaking, let's start with the chicken fillet. Rinse the meat thoroughly under warm water, but not under hot water, as you can simply cook the tender fillet. Dry it and cut into large pieces.
Beat each piece of chicken meat a little, add salt, add your favorite chicken spices, mix with your hands and set aside.
Wash the tomatoes and remove the skins. If you don't peel the tomatoes, their skins may peel off in the casserole and it will be difficult to chew. You can ruin the entire taste of a juicy and aromatic dish.
Advice:
You can peel the tomatoes using a special vegetable peeler or a well-sharpened knife, or you can do it by blanching - first dip the vegetables, cut at the tip, into boiling water, then immediately into cold water, and then pull the skin, which will begin to curl at the point of the cut.
We cut the peeled tomatoes in half, cut out the place where the stalk was located, and cut into thick half rings.
Garlic cloves are either finely chopped with a knife or pressed through a press.
Chop the greens finely.
Cheese mode in thin slices. You can grate it, but I like it better when it melts whole and envelops the entire dish.
We take the eggplants out of the water, squeeze them thoroughly, cut them into strips lengthwise, not too thick.
Take a frying pan, grease it with vegetable oil, and fry the eggplant strips on both sides. You should end up with vegetable slices of a nice golden color, but not chips. So be careful not to overdo it. As a rule, 2-3 minutes are enough to fry one side.
We take out the fried vegetables on paper towels so that all the fat is removed from them.
To make an eggplant casserole in the oven, we take out a baking dish for baking the food in the oven. We cover the bottom with foil or grease the pan with oil.
We lay out the first layer, it consists of eggplant strips. Place the fried eggplants slightly overlapping so that there are no holes between the vegetables.
Place chopped chicken with seasonings on top of the eggplant.
Next is another layer of eggplant and again a layer of chicken.
When the main ingredients run out, place the tomatoes in the dish, salt them a little, and sprinkle with chopped garlic.
Sprinkle it all with cheese and place in a preheated oven for about twenty-five minutes at a baking temperature of 200 or 180 degrees.
When the eggplant casserole is ready, remove it from the oven and let cool for 15 minutes. Then cut your culinary masterpiece into portions, place on plates, sprinkle with a little herbs and you are ready to eat.
On a note:
Vegetable casserole with eggplant and tomatoes, as well as chicken and herbs can be decorated in different ways. Here you have to rely on your taste. For example, on top of the dish you can place halves of quail eggs or cherry tomatoes, parsley leaves, chopped olives or black olives, etc.
For lovers of nutritious food, you can make a mayonnaise pattern on the top of the casserole. In this case, mayonnaise sauce will give the dish some peculiarity, zest and make it even more tasty and juicy.
Be creative, try to combine more and more new products in your dishes, diversify your diet, your life and be happy!