John Myers
Eggplant and Potato Casserole with Roasted Pink US Beef
The perfect eggplant and potato casserole with roasted pink us beef recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes, peeled and thinly sliced
- 350 g Ready-To-Cook aubergines, cut into cm cubes
- 30 g Onion cubes
- 1 tablespoon Chopped garlic
- 275 ml Poultry stock
- 1 tablespoon Lemon juice
- 1 tablespoon Freshly chopped thyme
- 4 Branches Fresh thyme
- 50 g Butter
- Extra virgin olive oil
- Black pepper from the mill
- Chilli salt
- 80 g Creme fraiche Cheese
- 1 tablespoon Cream
- 1 Msp Ground cumin
- 1 pinch Sugar
- 1 tablespoon Freshly chopped chives
- 1 Msp Curry salt
- 1 tsp Mild curry powder
- 1 Msp Dragon curry powder very hot
- 1 Msp Baharat
- White milled pepper
- 300 g Us steak rump
- Onion cubes and garlic in 1 tablespoon. Steam the olive oil, add the eggplant and toss in briefly. Stir in the stock and lemon juice. Bring to the boil and stir in the chilli salt and black. Season the pepper and season to taste. Grease a baking dish with olive oil. Pour in the aubergine mixture.
- Dry the potato slices well and arrange them like a roof tile on the aubergines. Makes two layers. Sprinkle each layer with chilli salt, black pepper and chopped thyme. Sprinkle thyme sprigs with flakes of butter on the potatoes. Bake in a preheated oven (180 degrees top / bottom heat) for approx Bake for 45 minutes.
- Mix the cream fraiche with the cream. Season with sugar, cumin, both curry powders, Baharat, curry salt and white pepper. Fold in the chives. Fry the meat to taste, let it rest a little and cut into slices. Arrange on a plate and season with pepper and curry salt. Put on the casserole and serve with a dip.
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