| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
For meat:
- 1 piece Onion
- 2 tablespoons Vegetable oil
- 300 gram Meat ready-made meat, poultry residues
- 100 gram Ham or smoked brisket
- 1/4 teaspoon Seasoning thyme, oregano, rosemary, Basil
- 150 ml Broth
- 1 teaspoon Corn starch
- 1 clove Garlic
- 1 piece Chicken egg
- 2 tablespoons Parsley crushed
- Salt to taste
- Black pepper to taste
Tomato sauce:
- 1 jar Tomatoes in own juice
- 2 tablespoons Vegetable oil
- 1 piece Onion
- 1 piece Bay leaf
- 1/4 teaspoon Thyme or oregano
- 1 pinch Saffron
- 1 clove Garlic
- 1/4 teaspoon Salt
- Orange Orange zest (dry strip)
Eggplant and cheese:
- 500 gram Eggplant
- 100 gram Cheese hard
- 1/4 glass Bread crumbs
- Vegetable oil
Ingredients
For meat:
Tomato sauce:
Eggplant and cheese:
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Instructions
- Drain the tomato juice and save it. Rub the tomatoes through a sieve.
- In a saucepan or saucepan with a thick bottom, heat the oil, add the finely chopped onion and cook for 8-10 minutes until it becomes transparent. When the onion softens, add the mashed tomatoes, crushed garlic and spices, season with salt and pepper to taste. To interfere. Cover loosely and cook over low heat for at least 30 minutes, stirring occasionally and adding the drained tomato juice if the sauce thickens too much. This sauce can be prepared in advance and stored in the refrigerator or frozen.
- Turn the remains of the finished meat and ham (brisket) in a meat grinder.
- Heat the oil in a frying pan and fry the chopped onion, stirring, for 8-10 minutes until soft. Add the heat and lightly fry the onion for a couple of minutes. Add the meat, crushed garlic and seasonings, mix the broth with starch and pour into a frying pan. Cook on low heat for 2-3 minutes to mix the flavors of the ingredients. When it cools down, add the egg and finely chopped parsley.
- Wash the eggplants, cut off the tails and cut into 2-4 parts, depending on the size of the eggplant. Then cut them into slices 1 cm thick. Blanch in boiling salted water for 2 minutes, remove with a slotted spoon and blot with a paper towel. Fry the pieces in a frying pan with preheated vegetable oil for 30 seconds on each side.
- Grease the mold with vegetable oil and lay out the eggplants in layers first.
- Then a layer of minced meat with onions.
- And tomato sauce on top.
- Sprinkle with grated cheese. Layers are repeated.
- Sprinkle a mixture of breadcrumbs and cheese on top. Cover the mold with foil and place it in a preheated 180°C oven. Bake for 30 minutes, then remove the foil and bake for another 10 minutes to brown the top.
- Bon appetit .
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