Casserole with Ground Meat, Zucchini, and Eggplant

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Casserole with Ground Meat, Zucchini, and Eggplant

Ingredients

Courgette - 1 piece
Ground meat - 17.6 oz
Eggplants - 1 piece
Cheese Spread - to taste
Onion - to taste
Mayonnaise - to taste
Adjika - to taste
Spices - to taste
Salt - to taste

Step by Step guide

Step 1

Slice the zucchini and eggplant into rings about 5–8 mm thick. Soak in salted water for 10 minutes (if necessary). Finely chop the onion. Mix the ground meat with the onion, place it at the bottom of a baking dish, spread adjika or tomato paste on top, season with salt, and add spices for meat/ground meat if desired.

Step 2

Arrange the rings of zucchini and eggplant on the ground meat, alternating them so they slightly overlap, and season with salt.

Step 3

Cover the baking dish with foil and place it in a preheated oven at 356°F for 20–30 minutes. The readiness is easiest to determine by checking the ground meat. Ground meat usually releases a lot of juice; if this is not preferred, you can drain some.

Step 4

Grate the cheese on a fine grater. Spread a thin layer of mayonnaise over the zucchini and eggplant, then sprinkle with cheese. Return to the oven, uncovered, for about 15 minutes.