John Myers
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Mini Aubergine Casserole with Mini Romaine Salad
The perfect mini aubergine casserole with mini romaine salad recipe with a picture and simple step-by-step instructions.
Mini eggplant casseroles:
- 1 Eggplant approx. 250 g
- 0,5 Cup Oil
- 850 g Chopped half and half
- 3 Large onions approx. 350 g
- 2 tsp Salt
- 2 tsp Mild curry powder
- 2 tsp Sweet paprika
- 4 tbsp Curry spice ketchup
- 0,5 Cooking cream 100 g
- 1 bag Grated hard cheese (here: Cheddar)
- 8 Small baking dishes 11 * 11 cm and 4 cm high
Mini Romana Salad: (For 4 people)
- 2 Mini Romana Salad
- 2 tbsp Olive oil
- 2 big pinches Mediterranean-Style seasoned salt from the mill
Serve:
- 4 Leaves of basil
- Baguette
Mini eggplant casseroles:
- Wash the eggplant, pat dry with kitchen paper, cut into slices (approx. 1 cm thick), fry in a pan (twice) with plenty of oil on both sides until golden brown, degrease on kitchen paper and distribute on 6 small casserole dishes . Peel and dice the onions, fry them vigorously in the roasting fat and remove them again. Fry the mince in the frying pan until crumbly, add the fried onions again and fry briefly. Season with salt (2 teaspoons), mild curry powder (2 teaspoons), sweet paprika (2 teaspoons) and stir-fry everything briefly. Add curry spice ketchup (4 tbsp) and cooking cream (100 g) and simmer for a few minutes. Divide the pan’s contents into 8 small casserole dishes (2 without eggplant) and sprinkle with the grated hard cheese. Until cooked, cover and store in the refrigerator.
Mini Romana Salad: (For 4 people)
- If necessary, clean the salad and cut into thin strips. Mix with olive oil (2 tbsp) and Mediterranean-style seasoned salt from the mill (2 big pinches) and fill into portion bowls.
Serve:
- To serve, bake the mini aubergine casseroles in a preheated oven at 175 ° C for about 10 – 15 minutes. The cheese should have flowed well. Mini aubergine casserole, garnished with basil leaf and serve with mini romaine salad and baguette
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