Eggplant casserole with minced meat
Description
Homemade baked dish for tea. The classic recipe for eggplant casserole with minced meat can be modified almost endlessly by adding new ingredients, but the core of this dish consists of eggplants, minced meat (you can use any kind, but pork makes it too fatty, while chicken makes it too dry, so I prefer beef or a mix), tomatoes, which add juiciness and a slight tang, and cheese—it wonderfully complements the flavors of the other ingredients, and the crispy cheese crust on top makes the eggplant and meat casserole even more delicious. Most importantly, don't substitute sour cream with mayonnaise; in the worst case, use cream instead. Otherwise, it just won't be the same. This dish can be served with tea or coffee.
Instructions
- 1
Step 1
Wash the eggplants and remove the stems. Slice them into rounds and sprinkle with salt so they release their juice and bitterness. I don't peel them—I like the skin :)
- 2
Step 2
Sear the ground meat in a well-heated pan with vegetable oil. Add salt and pepper to the almost cooked meat.
- 3
Step 3
Now it's time for the eggplants — it's best to grill them, but you can also use a regular skillet with a minimal amount of oil. Sear on both sides.
- 4
Step 4
Grate the cheese on a grater.
- 5
Step 5
Place a layer of eggplants in a baking dish. For extra precaution, you can grease the dish with oil, but the vegetables and meat filling will release plenty of juice, so it shouldn't stick.
- 6
Step 6
Place the minced meat on top of the eggplants.
- 7
Step 7
Pour over with salted sour cream and add a layer of tomatoes.
- 8
Step 8
Sprinkle with cheese and bake in a preheated oven at 200°C for 20–25 minutes, until the cheese is golden and crispy.
- 9
Step 9
The finished casserole is best served hot, but it's amazingly delicious cold too!