Casserole with eggplants

Eggplants filled with ground beef and an oriental spice mixture


Peel the eggplants in strips, like a zebra. Then cut the eggplants lengthwise in halve. Add butter or oil to a pan and fry onion glassy. Add the ground beef, also the hackled spices and mix it careful over 2-3 minutes. Remove the softpart of the half eggplants, mix it into the ground meat mixture in the pan. After some mintes fill the eggplants with these meat-mass. Place the filled eggpants into a big ovenproof form/dish and cover with tomatoes, parsley and rubbed cheese. Sprinkle al last with some drops of oil. Preheat your oven to 200° C/ 400 F, push the dish in the oven on the middle rail and let it bake approx. 30 minutes. Afterward you may serve it warm, with an frsh peppermint tea.


500 g
ground beef
8 cloves
750 g
vull-ripe tomatoes
100 g
rubbed cheese
basil, rosemary, oregano
parsley, cumin, red pepper
oil, pepper and salt



Eggplant casserole fesh from the oven, here without cheese.
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