This hot fragrant dish will decorate your festive table.
Cuisine: Mediterranean (Balkans and Middle East)
The taste is spicy (tomatoes and cheese). Aroma of baked cheese, spice nuts
Cooking method: chop + stir + fry + bake
Basic household appliances: stove, oven (oven)
Basic kitchen utensils: cutting board + knife, frying pan, cauldron / baking dish
Main products: Eggplant, Minced Meat, Tomatoes and Onions
Cooking time: 2 hours
Difficulty: medium
Type of dish: hot dish
Ingredients (4-6 servings)
Minced meat (beef or lamb) - 500-700 g
Eggplant - 500 g
Tomatoes - 600 g
Olive oil - 50-100 ml
Ketchup - 1-2 tbsp.
Onion - 200 g
Garlic - 2-4 cloves
Cheese (with mold or cheese) - 50-100 g
Stale white bread (crumbs) - 75-100 g
Walnuts - 25-50 g
Allspice ground black pepper - ½ tsp
Oregano or marjoram - ½ tsp
Salt - to taste
How to cook it?
- Wash and clean vegetables. Remove the skin from the tomatoes (it is fashionable to use canned tomatoes in their own juice)
- chop and fry, stirring, in olive oil onion and garlic until golden brown (10 min.)
- add crushed tomatoes and ketchup (or 1 tbsp starched milk), mix, bring to a boil and simmer over medium heat for 30 minutes. Salt and pepper
- cut the eggplant into rings, brush them with olive oil and fry until soft (5-10 minutes)
- Spread evenly on the bottom of a baking dish or cauldron part of the eggplant, a layer of minced meat on top, then the remaining eggplant. Salt, pepper
- mix finely chopped cheese, bread crumbs walnuts
- Sprinkle eggplants with nut-cheese mixture, bake at 180°C for 30-45 minutes.
- Sprinkle with marjoram, oregano or basil leaves. Bake for 5 more minutes
Serving Recommendations: Serve hot, garnish with chopped herbs, olives and nuts. The dish is served with boiled potatoes, rice, a salad of greens and fresh vegetables. Basic serving utensils: casserole dish and serving plates.
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