Baked Eggplant with Minced Meat is a delightful dish that beautifully combines tender eggplant slices with a savory filling of ground beef, spices, and fresh vegetables. This dish is not only comforting but also nutritious, making it a perfect addition to family dinners or gatherings. The rich flavors and the delightful presentation of the baked eggplant will surely impress your loved ones. Grab your apron, and let’s dive into this delicious recipe!
Ingredients
- 1 large eggplant
- 1 teaspoon of salt
- Half a lemon
- Olive oil
- 250 g ground beef
- 2 medium onions, diced
- 2 cloves of garlic, minced
- 2 green peppers, diced
- 4 medium-sized tomatoes (1 for topping)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper powder (to taste)
- Red pepper flakes (to taste)
- 1 teaspoon of vegetable seasoning
- 3 tablespoons of olive oil
- 1 tablespoon of butter
- 1 tablespoon tomato paste
- 1 teaspoon of pepper paste
- 1 tablespoon tomato paste (for sauce)
- 1 tea glass of water
Directions
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Prep the Eggplant: Wash the eggplant thoroughly and cut it into rounds. In a deep bowl, combine 1 teaspoon of salt with water and squeeze in half a lemon. Soak the eggplant slices in this mixture for 15 minutes to draw out the bitter water.
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Prepare the Filling: In a pan, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onions and sauté for about 2 minutes until they become translucent. Then, add the minced garlic and diced green peppers, stirring well.
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Cook the Meat: Add the ground beef to the pan and fry for approximately 15 minutes, breaking it apart as it cooks. Once the meat is browned, stir in the tomato paste, pepper paste, and your chosen spices (salt, black pepper, red pepper powder, red pepper flakes, and vegetable seasoning). Lower the heat and let the mixture cook, stirring occasionally.
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Assemble the Dish: Drain the water from the eggplant slices and place them in a rectangular baking dish lined with baking paper. Brush the eggplant rounds with olive oil and sprinkle lightly with salt. Spoon the minced meat mixture evenly over each eggplant slice, and top each with a round slice of fresh tomato.
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Make the Sauce: In a bowl, dilute 1 tablespoon of tomato paste with 1 tea glass of water. Pour this sauce over the assembled eggplants.
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Bake: Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Place the baking dish in the oven and bake for 30 minutes, until the eggplants are tender and the top is golden.
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Serve: Remove from the oven and serve hot. Enjoy your meal!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Nutrition Info: Each serving provides a balanced mix of protein, healthy fats, and fiber.
How to serve
Baked Eggplant with Minced Meat is best served hot and can be accompanied by a fresh salad or some crusty bread to soak up the delicious juices. This dish also pairs well with a dollop of yogurt or a sprinkle of fresh herbs for added flavor. Consider serving it on a large platter for a family-style meal or individually plated for a more elegant presentation.
FAQs
1. Can I use other types of meat in this recipe?
Yes, you can use ground lamb, chicken, or turkey as alternatives to ground beef. Just adjust the cooking times accordingly.
2. Can I prepare this dish in advance?
Absolutely! You can prepare the dish up to the baking stage and refrigerate it. When ready to serve, simply bake it in the oven until heated through.
3. Is there a vegetarian version of this dish?
Yes, you can replace ground beef with a mixture of chopped mushrooms, lentils, or a plant-based ground meat alternative for a delicious vegetarian option.
Baked Eggplant with Minced Meat
Ingredients
Method
- Wash the eggplant thoroughly and cut it into rounds.
- In a deep bowl, combine 1 teaspoon of salt with water and squeeze in half a lemon. Soak the eggplant slices in this mixture for 15 minutes to draw out the bitter water.
- In a pan, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onions and sauté for about 2 minutes until they become translucent.
- Add the minced garlic and diced green peppers, stirring well.
- Add the ground beef to the pan and fry for approximately 15 minutes, breaking it apart as it cooks.
- Once the meat is browned, stir in the tomato paste, pepper paste, and your chosen spices (salt, black pepper, red pepper powder, red pepper flakes, and vegetable seasoning). Lower the heat and let the mixture cook, stirring occasionally.
- Drain the water from the eggplant slices and place them in a rectangular baking dish lined with baking paper.
- Brush the eggplant rounds with olive oil and sprinkle lightly with salt.
- Spoon the minced meat mixture evenly over each eggplant slice, and top each with a round slice of fresh tomato.
- In a bowl, dilute 1 tablespoon of tomato paste with 1 tea glass of water. Pour this sauce over the assembled eggplants.
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Place the baking dish in the oven and bake for 30 minutes, until the eggplants are tender and the top is golden.
- Remove from the oven and serve hot.