John Myers
Eggplant with Minced Meat …
The perfect eggplant with minced meat … recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- Salt
- 2 Tomatoes
- 2 Anchovy fillets
- 300 g Mixed minced meat
- 1 tablespoon Olive oil
- 1 tablespoon Tomato paste
- 1 tablespoon Rosemary
- 1 tablespoon Marjoram
- 50 ml Red wine
- Pepper salt
- 100 g Mozzarella
- Cut the aubergine lengthways into about 1 cm thick slices, lay out the slices and sprinkle them with salt. Let it steep for 20 minutes. During this time, cut the tomatoes into slices, finely chop the anchovy fillets and dice the mozzarella. Preheat the oven to 200 degrees.
- Sear the minced meat in the hot oil in a pan, add the tomato paste, anchovies and the herbs, let everything cook through once, then deglaze with red wine and cook for another 5 minutes on low heat. Season to taste with pepper and salt.
- Dab the aubergine slices with kitchen paper and place one at a time on an oiled baking sheet. Mix the minced meat with the mozzarella cubes, then distribute a good 2/3 of it on the aubergines, place the tomato slices on top and finish with the rest of the minced meat.
- Bake in the preheated oven for about 15 to 20 minutes.
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