John Myers
Eggplant in Meaty Company …
The perfect eggplant in meaty company … recipe with a picture and simple step-by-step instructions.
- 1 Pc. Eggplant fresh
- 500 g Baby spinach
- 300 g Mixed minced meat
- 0,5 Pc. Lemon
- 3 tablespoon Shish kebab grill sauce
- 3 tbsp Tomato blocks
- 20 g Butter
- Chilli flakes from the mill
- Paprika spice
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- 1 tbsp Rama to paint the form
- 1 tbsp Dip
- 2 tbsp Greek yogurt 10% fat
- 2 tbsp Mascarpone
- 1 tbsp Ground garlic
- Salt
- Decoration
- Black pepper from the mill
- 8 Pc. Walnuts fresh
- 6 leaf Baby spinach
- 6 leaf Garnish
- 1 Pc. Baguette
- This year I got my aubergine out of the garden for the first time and since it turned out so well, it got good company for a visit in my oven. I rinsed them briefly under running water, patted dry, cut into slices, drizzled with fresh lemon, poured some pepper from the mill over them, as well as chilli from the mill and put them in the grill on level 3 for 20 minutes to lightly roast them / bake or grill. Whatever you want to call it.
- In the meantime I put some oil in a pan to sear the minced meat in it, seasoned it with pepper from the mill, salt, nutmeg, and paprika. Fried until no more raw meat could be seen. Then 3 tablespoons of shashlik grill sauce and tomato cubes followed in the minced meat and this was also mixed together.
- Once in a while I heated a pan with butter, I let the butter turn a little brown because it then had a fine nutty taste. I put the baby spinach in it (apart from 8 leaves of spinach for decoration) and briefly “bathed” it in it. Then I put the spinach in the minced meat and mixed it together, keeping it warm on a low flame.
- In the next step I took a baking dish, greased it and placed the grilled aubergine slices in it, covered with the spinach and tomato minced meat. Who thinks that’s it the iirt. The feta still needs to be put on and this also needs a little treatment. I cut this one horizontally and then into 8 equal parts. I then placed these 8 feta rectangles on the minced meat mix and put the whole thing in the grill oven to set it to level 3 for about 30 minutes.
- That means I now have time for the dip and the baguette. I haven’t put the pan with the butter in the sink because I still need it, with the fine aroma of the butter and spinach. I heated the pan again and baked / roasted the slices of the baguette in it on the lowest flame. In a small bowl I ground 1 tablespoon of yogurt, 1 tablespoon of mascarpone, salt, garlic and mixed pepper from the mill to a smooth cream / dip.
- So …. by the smell that comes out of the grill and has spread in the kitchen, you can tell that the time is ripe to take the baking dish out of the oven and decorate it, because it is still the case Eye eats too. I put the last spinach leaves in the middle of the casserole, put some of the dip on top and put the walnuts on the soft, warm feta. All this, followed by the dip and the toasted bread, placed on a diene sheet and then served. The only thing left to do now is to wish the guests a good appetite …….
- A SMALL TIP ABOUT THE DIP: If you want, you can add a squirt of lemon or chopped mint to the dip, which gives you a little more freshness. But that is again a matter of taste and entirely to your taste. LITtspE TIP ON THE RZ DESCRIPTION: If there are any questions or if anything is unclear, write to me or look at the photos, they are not professional but they do clarify a lot.
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