John Myers
Contents
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Ingredients
- 250 g Eggplant fresh
- 1 Big white onion
- 2 Garlic cloves pressed
- 600 g Minced beef from my butcher
- 2 Eggs
- 3 tbsp Breadcrumbs
- 3 tbsp Grated sprinz cheese
- 1 bunch Flat-Leaf parsley
- 2 tbsp Chopped rosemary
- 20 Cherry tomatoes
- Salt pepper
Instructions
- Dice the aubergine small, dice the onion as well. Press the garlic. Fry the aubergine in hot oil for 5 minutes in a large bowl, while eating the onion with the garlic briefly in the same pan, add to the aubergine and let it cool down.
- Lightly whisk the eggs in a plate. Line a square shape of 2 liters with parchment paper. Preheat oven to 200 degrees.
- Chop the rosemary very finely. Roughly chop the parsley.
- Mix the breadcrumbs, cheese, with the spices, add eggs and whisk.
- Add the minced meat and the egg mixture to the eggplant-onion bowl and knead well (preferably with your hands) I personally use household gloves from hygiene kneading until everything has combined, and fill in the form and spread.
- Wash and halve tomatoes, press small ones into the meat mixture and season with salt and pepper. Bake in the oven for 40 minutes.
- You can serve it hot or lukewarm. With a salad or alone it makes a full meal.
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 17.4gProtein: 3gFat: 0.9g
