Eggplants with minced meat and potatoes
Description
The dish is prepared without unnecessary complications. Assemble the casserole, layering as indicated in the recipe, pour over with sour cream, add your favorite spices, and place in the oven! Keep an eye on the time, as different ovens may require different baking times. Five minutes before the end of baking, you can sprinkle the casserole with grated cheese, wait until it melts, and then serve the casserole hot! Good luck. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the casserole. Choose any ground meat you prefer; I bought a pork and beef mix. Wash the eggplant and slice it into 5 mm thick rounds. Salt the slices and set aside to let the liquid drain out.
- 2
Step 2
Take a heatproof baking dish. Grease it with vegetable oil. Peel the potatoes and slice them into circles no thicker than 5 mm. Place them on the bottom of the dish and season with salt.
- 3
Step 3
Peel the onion, rinse under water, slice into not too thin half-rings. Spread over the potatoes, season with salt.
- 4
Step 4
Spread the minced meat evenly over the entire surface of the casserole, season with salt and ground pepper.
- 5
Step 5
Lightly press the eggplant slices to remove excess liquid and arrange them overlapping. Carefully pour a little water around the edges of the baking dish to prevent the potatoes from burning immediately. You won't need much water, as additional moisture will be released during baking from the filling and eggplants.
- 6
Step 6
Pour the eggplants with sour cream, don't just cover them—generously drizzle. Season with salt and pepper. Preheat the oven to 200 degrees, place the casserole in the oven for 1 hour. Done!