Casserole with eggplants |
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Eggplants filled with ground beef and an oriental spice mixture |
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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.
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2 |
eggplants |
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500 g |
ground beef |
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2 |
onions |
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8 cloves |
garlic |
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750 g |
vull-ripe tomatoes |
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100 g |
rubbed cheese |
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basil, rosemary, oregano |
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parsley, cumin, red pepper |
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oil, pepper and salt |
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Eggplant casserole fesh from the oven, here without cheese. |
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