John Myers
Ingredients for 2 servings:
- 300 g minced beef
- 1 large eggplant(s)
- 1 can tomatoes, chopped, approx. 400 g
- 200 g Cheddar cheese, grated
- 1 m.-large onion(s), red
- 2 garlic cloves
- salt and pepper
- oregano
- Jalapeño(s), optional
- 100 ml béchamel sauce
- Paprika powder
- 1 shot of red wine
- some parsley
- some chives
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes
with eggplant and minced beef
Slice the eggplant, season with salt, and let it stand for about 10 minutes to allow the moisture to evaporate. Preheat the oven to 225°C (top/bottom heat). Season the eggplant slices with oregano and grill in the oven for about 15 minutes. Meanwhile, brown the ground beef with the onion and garlic in a pan. Season the mixture generously with salt and pepper, add the herbs, and dust with paprika. Deglaze the ground beef with red wine and add the chopped tomatoes. Simmer the sauce for about 30 minutes, until the liquid has evaporated slightly. Fill a baking dish with some of the sauce. Layer the eggplant slices and spread the remaining sauce on top. Add the béchamel sauce and sprinkle with cheese. Bake the casserole for about 25 minutes. If desired, add jalapeños. This recipe serves 2-3 large eaters.
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