in Recipes

Eggplant mince pan

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • 300 g tomatoes
  • 2 onions
  • 1 bunch marjoram
  • 50 g garlic butter
  • 500 g minced meat, mixed
  • 1 tbsp tomato paste
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the eggplants, cut into cubes, sprinkle with salt, and let stand. Wash the tomatoes and trim the stems. Roughly chop the tomatoes. Peel and chop the onions. Wash the marjoram and pick off the leaves. Drain the eggplants through a sieve. Melt the garlic butter in the pan. Add the onions, eggplant, and minced meat, and sauté gently for 15 minutes, stirring. Finally, add the tomatoes, tomato paste, and marjoram, and cook for another 10 minutes. Season with salt, pepper, and paprika. Serve with fresh baguette or flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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