John Myers
Eggplant, Zucchini and Minced Meat Casserole
The perfect eggplant, zucchini and minced meat casserole recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 piece Red pepper
- 3 piece Zucchini fresh
- 1 piece Eggplant fresh
- 125 ml Tomato vegetable juice
- 50 ml Olive oil
- 1 piece Garlic cloves
- 50 g Tomato paste
- 200 g Grated Emmental
- Wash the eggplant, zucchini and peppers. Cut the eggplant and zucchini into 1/2 cm slices. Chop the peppers into small cubes.
- Fry the aubergines and zucchini one after the other in olive oil and then drain them on kitchen paper.
- Chop the garlic and fry briefly in olive oil. Add the minced meat and the diced paprika and season with sweet paprika. Fry all ingredients until the minced meat is crumbly. Add 250 ml of vegetable juice (Albi) or tomato sauce and simmer for about 5 minutes. Now add 100 g tomato paste and stir in well. Finally, season with salt, pepper, cayenne pepper and Italian herbs
- Now layer the casserole with the vegetables and mince as you like. I put a layer of eggplant then zucchini and finally minced meat on top of the grated cheese. Bake the casserole at 180 ° C for about 40 minutes until the cheese is golden brown.
- Bon appetit !!!
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