John Myers
Baked Aubergines
The perfect baked aubergines recipe with a picture and simple step-by-step instructions.
- 3 Freshly cut eggplants into slices
- 1 Chopped onion
- 1 Solo garlic chopped
- 3 tbsp Olive oil
- 300 g Ground beef
- 1 tbsp Freshly chopped oregano
- 400 g Chunky tomatoes
- Black pepper from the mill
- 2 tbsp Flour
- 200 g Sheep cheese
- Place the aubergine slices side by side on a board and season with salt. Put aside
- Heat 1 tablespoons of olive oil in a pan and fry the ground beef until crumbly. Mix in the onion, garlic and oregano and sauté briefly. Add the tomatoes and bring to the boil. Season to taste with salt and pepper. Sprinkle with flour and stir in. Simmer for about 1 minute while stirring
- Now pat the aubergine slices dry with the kitchen paper. Heat the remaining olive oil in a frying pan and fry the aubergine slices on both sides in portions.
- Divide the fried aubergine slices into 4 small casserole dishes, pour the mince sauce over them and crumble the sheep’s cheese over them.
- Bake in the preheated oven for about 10-15 minutes
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