Good afternoon, dear readers! Every day we have to cook something tasty and satisfying for our household. Nothing even comes to mind as soon as you think about it. After all, all housewives will probably agree with me that figuring out exactly what to feed your family is not very easy. And you won’t be treated to the same thing every time either.
If you think about it, there are actually a lot of dishes. We have already cooked borscht, solyanka, stewed vegetable stew with eggplants, zucchini and potatoes, and even made dumplings. All this is very tasty and satisfying. But then the idea of an interesting casserole came to mind. I saw this dish somewhere on the Internet. And I wanted to try it.
The thing is that this casserole is prepared from eggplant, minced meat and tomatoes. Agree that very few products are required for this. But it turns out very tasty and original. This blue product is quite popular and very useful. This dish can be called dietary, but you’ll just have to make the sauce lighter and healthier by simply replacing the ingredients. Well, I think many have already figured out what exactly!
Do you even like casseroles? This dish used to be rare in our family. But now there are so many recipes that I want to try everything. Moreover, each option is interesting in its own way, so that now our oven is constantly used for its intended purpose.
So, the eggplant casserole has been waiting for us. Let's try to cook it together. You only need a small set of products and a little of your personal time!
Eggplant casserole with minced meat and tomatoes in the oven
A great idea for a summer meal is an eggplant dish with a small addition of minced meat. It will delight the household and will appeal to adult gourmets and little restless ones.
Juicy tomatoes will give the casserole a delicate sourness, and herbs will add a delicious aroma. For the dish we use round eggplants. They have an excellent taste, are meaty and do not taste bitter. The ease of preparation will allow a novice housewife to create a delicious casserole.
Ingredients:
- large round eggplant – 1 pc.;
- tomatoes – 350 g;
- one onion;
- hot pepper pod;
- olive oil – 60 ml;
- ready minced meat – 300 g;
- cheese (such as feta cheese) – 100 g; salt, red pepper to taste;
- herbs (purple basil, mint) - one sprig each.
How to cook eggplant casserole with minced meat in the oven - step-by-step recipe with photos:
What you need for eggplant casserole
First, rinse the vegetables. Pour boiling water over the tomatoes. Remove the husk from the onion. Peel the round eggplant in strips, alternating white and dark parts. Cut the vegetable in half, then form thick slices.
Preheat a ceramic frying pan. Fry the eggplants, browning them on both sides.
Chop the onion. Chop the tomatoes into cubes. First, sauté the onion, then add the tomatoes to the golden mixture.
Place the eggplant slices in a fireproof dish, trying to overlap them. Don't forget to add salt and season with spices.
Spread the tomato and onion mixture on top.
Let's level it out. Carefully lay out the minced meat (pre-fried).
Sprinkle on top with chopped herbs and hot pepper.
The final touch is sprinkling with grated cheese.
Bake for about 15 minutes, setting the heat temperature to 180 C. That's it! A delicious casserole with minced meat and cheese can be served.
Delicious eggplant casserole with pasta in the oven
We serve this appetizing colorful dish with fermented milk products - kefir, katyk or unsweetened yogurt. Eggplant casserole is delicious hot, and it is also good cold.
A healthy dish will decorate an everyday meal, a friendly party, and it will look harmonious at a festive feast.
To prepare the casserole we will need to stock up on:
- thin spaghetti about 300 g;
- one large eggplant;
- canned tomatoes approximately 400 g;
- 200 g hard cheese;
- mozzarella – 30 g;
- pine nuts – 30 g;
- sun-dried tomatoes - 4 pcs.;
- basil leaves - a handful;
- granulated sugar - 1 tsp;
- shallot - one feather;
- olive oil, salt.
Let's start cooking:
Cut the eggplant into thin pieces and sprinkle them with salt. Let stand for 15 minutes, then rinse, squeeze and fry with a little oil on both sides. Dry using paper towels.
Chop the shallots and fry for 5 minutes, add tomatoes, basil, sugar and a little salt. Cook with the lid closed on low heat for about 20 minutes. Grind the resulting sauce using a blender and cool. Fry the nuts in a frying pan for a minute.
Boil the spaghetti and drain in a colander. Dry them and mix with mozzarella cheese and add sauce. Cheese into thin slices, and tomatoes into small cubes. Grease small molds with a diameter of seven to eight centimeters.
Carefully place cheese and 1/3 of the spaghetti on the bottom of the molds, making them in the shape of nests. Sprinkle with nuts and lay out a layer of cheese and sun-dried tomatoes, lay eggplants on top.
Next, fill the remaining third with spaghetti, sprinkle nuts again, etc., and top the rest with the rest of the spaghetti. Bake in the oven at 180 degrees for about 20 minutes. That’s it, the most delicious eggplant casserole with pasta and mozzarella cheese is ready.
Description of preparation:
In English-speaking countries, casseroles topped with crumbled dough are called crumbles.
They are made from a wide variety of fruits and berries, but why not try making a crumble from seasonal vegetables? With cheese and aromatic spices?.. So the recipe for making eggplant casserole with tomatoes and cheese can equally well be considered a recipe for a kind of snack crumble. However, it is good not only as a snack - by cutting the eggplant crumble into portions, you can use it as a side dish for cutlets, meatballs, roast, etc. Or serve as an independent dish on a vegetarian table - there are many options! :). Purpose: For lunch / For dinner / For a holiday table / Inexpensive / Holiday lunch / Healthy lunch Main ingredient: Vegetables / Eggplant / Tomato / Dairy products / Cheese Dish: Baking / Pies / Snacks / Side dishes Diet: Vegetarian food
Eggplant casserole with tomatoes and cheese: the simplest recipe
The time to harvest from the garden beds is just around the corner, and that is why new summer recipes with fresh vegetables are now appearing on our website every day.
And today we bring to your attention another great appetizer - eggplant casserole baked in the oven with cheese and tomatoes. As always, simple and very tasty!
Ingredients:
- young eggplants – 250 g;
- tomatoes – 250 g;
- processed cheese – 150 g;
- boiled egg – 1 pc.;
- garlic – 2 cloves;
- mayonnaise – 2 tbsp. l.;
- salt, pepper to taste;
- green basil leaves for decoration.
Recipe for eggplant baked with cheese and tomatoes in the oven:
Cut the eggplants into circles about 1 cm thick, sprinkle each with salt, leave for half an hour, then wipe off the released liquid with paper towels - this way we get rid of bitterness. Also cut the tomatoes into slices.
Grate the cheese and egg on a fine grater, mix with mayonnaise and crushed garlic.
Grease a baking sheet with vegetable oil and place the prepared products in pyramids in the following order: tomato – cheese sauce – eggplant; repeat again. Secure the “structure” with a wooden skewer.
Bake in an oven preheated to 180 for about 30-40 minutes. Serve the prepared vegetable casserole, garnished with herbs.
Now you know how to cook eggplant casserole in the oven with cheese and tomatoes. Bon appetit!
Pan - eggplant
Author: Anyuta
Hi all!
It seems like summer is almost here, but it’s getting colder again
