Baked Eggplant with Minced Meat and Cheese

Baked Eggplant with Minced Meat and Cheese

Ingredients:

• • 1 large eggplant, sliced
  • Olive oil, for drizzling

• • Salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, minced

• • 1 red onion, finely chopped
  • 500 g (17 oz) minced meat (beef, lamb, or pork)
  • 1 tsp dried basil

• • 1 red bell pepper, chopped
  • 3 tomatoes, diced
  • 2 tbsp tomato paste

• • 1 tsp chili sauce
  • Fresh parsley, chopped (for garnish)
  • Fresh dill, chopped (for garnish)

• 100 g (3.5 oz) mozzarella cheese, shredded
• 100 g (3.5 oz) parmesan cheese, grated

Steps to Make Baked Eggplant with Minced Meat and Cheese:

1. Prepare the Eggplant:

• • Slice the Eggplant: Start by washing and slicing the eggplant into 1/4-inch thick rounds. Sprinkle both sides of the slices with salt and set them aside for 15-20 minutes. This helps draw out any bitterness from the eggplant.

• Pat Dry and Roast: After letting the eggplant rest, use a paper towel to pat the slices dry. Preheat your oven to 200°C (390°F). Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with black pepper. Roast the eggplant for about 20 minutes, flipping halfway through, until they are golden and tender. Set aside.

2. Cook the Minced Meat Mixture:

• • Sauté the Garlic and Onion: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped red onion, cooking for about 2-3 minutes until softened and fragrant.
  • Cook the Minced Meat: Add the minced meat to the skillet, breaking it up with a spatula as it browns. Cook until the meat is fully browned, about 5-7 minutes. Season with salt, black pepper, and 1 teaspoon of dried basil.

• Add the Vegetables: Stir in the chopped red bell pepper and diced tomatoes. Cook for another 3-4 minutes until the vegetables soften.
• Add the Tomato Paste and Chili Sauce: Stir in 2 tablespoons of tomato paste and 1 teaspoon of chili sauce. Cook for another 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.

3. Assemble the Dish:

• • Layer the Eggplant and Meat: Grease a baking dish with olive oil and place a layer of roasted eggplant slices on the bottom. Spread a portion of the minced meat mixture over the eggplant. Repeat with another layer of eggplant and meat until all the ingredients are used.

• Top with Cheese: Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top layer of the eggplant and meat.

4. Bake the Dish:

• Preheat your oven to 180°C (350°F). Place the assembled dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

5. Garnish and Serve:

• Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for a burst of fresh flavor and color. Serve warm as a main course alongside a simple green salad or crusty bread.