Eggplant and Beef Casserole
Main Dishes | Bulgarian cuisine
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Eggplant and Beef Casserole
Ingredients
- Eggplants - 3 pieces
- Lean Beef - 17.6 oz
- Carrot - 1 piece
- Onion - 2 pieces
- Marinated cherries - 7.1 oz
- Passata Tomato Sauce - 3 tablespoons
- Ground coriander - a pinch
- Khmeli-suneli - 1 teaspoon
- Ground Black Pepper - to taste
- Paprika - 1 teaspoon
- Salt - to taste
- Ground Dried Garlic - ½ teaspoon
- Hard Cheese - 5.3 oz
- Vegetable Oil - 3 tablespoons
- Dried Rosemary - 1 tablespoon
Step by Step guide
Step 1
Cut the eggplants lengthwise and slice them into half-moons. Sprinkle with salt and let sit for a while.
Step 2
Finely chop the onion and mix it with the ground beef, salt, tomato paste, coriander, khmeli-suneli spice, dried garlic, and black pepper. Drizzle vegetable oil at the bottom of a baking dish and spread the prepared filling.
Step 3
Grate the carrot on a fine grater and layer it on top of the meat.
Step 4
Layer the eggplants on top.
Step 5
Cut the cherry tomatoes into quarters and scatter them over the eggplants. Sprinkle with a little salt, paprika, and mint. Place in the oven for 30 minutes at 374°F.
Step 6
10 minutes before it's done, sprinkle the casserole with grated cheese.
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