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Minced meat, eggplant, tomato and potato casserole

Minced meat, eggplant, tomato and potato casserole



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Ingredients for cooking minced meat, eggplant, tomato and potato casseroles

  1. Potato 300 grams
  2. Eggplant 200 grams
  3. Minced meat (it is better to take pork and beef) 200 grams
  4. Tomato 2 pieces
  5. Green olives (seedless) 1 jar
  6. 2 cloves of garlic
  7. Hard cheese 150 grams
  8. Sour cream 3 tablespoons
  9. Mayonnaise 3 tablespoons
  10. Salt to taste
  11. Pepper to taste
  12. Seasoning to taste
  • Main Ingredients: Beef, Eggplant, Potato
  • Serving 5 servings
  • World Cuisine

Inventory:

Potato peeler, Knife, Cutting board, Potato plate, Eggplant plate, Casserole baking dish, Oven, Culinary brush for greasing, Turning spatula wooden or metal, Baking tray, Forcemeat bowl, Grater, Garlic, Serving plate or portion plates

Cooking casseroles of minced meat, eggplant, tomatoes and potatoes:

Step 1: chop potatoes with eggplant.

We take the potatoes, with the help of a potato peeler - we peel it, wash it thoroughly under running water and then on a cutting board - we cut it into thick circles. The thickness of each circle should be about 5mm. Stack potato circles on a plate. Since when I was preparing this recipe, it was not the eggplant season, so I took quickly frozen eggplant, already sliced ​​in circles, in the supermarket. I thawed them in a natural way, but not completely, because the moisture remaining in them after freezing will then give additional juiciness to the whole dish. In general, we take our frozen eggplant and put it on a plate, which we then need to put next to the stove on 1-1.5 hoursdefrost. Excess moisture from defrosting should be drained later. If you take fresh eggplants, first they should be peeled off with a potato peel, then washed under running water and cut into circles on a chopping board. To eggplant let the juice a little - sprinkle a little salt on both sides of the circles. The main thing here is not to oversalt. Set aside on 15 minutes eggplant on a plate so they let the juice go.

Step 2: put the vegetables in a mold.

Take a pre-prepared baking dish. I had a small glass rectangular shape with large walls. I washed it beforehand and wiped it dry with paper towels. Then, using a culinary brush, she smeared it a little with vegetable oil. Lubricated not only the bottom, but also the walls of the mold. Now spread on the greased bottom 2/3 whole chopped potatoes, sprinkle a little salt on top, and freshly ground pepper and various spices for potatoes. On top of all this, now lay out the eggplant slices, which should also be a little salt, unless of course you took, like me, the frozen eggplant. If you took fresh, then you don’t need to salt, because so, every circle we have is a little salted.

Step 3: take the stuffing.

So, if you have it fresh, then you must necessarily drain excess water with leaked blood from it and only after that put it in a large bowl. It is best to take minced pork and beef, but, in principle, anyone will do here. If you have it frozen, then it should initially be thawed. In no case should you defrost the minced meat in the microwave. Yes, it is certainly easier to do, and it saves time, but do not forget that you can not only spoil it, as it can be cooked during defrosting, but also easily ruin the microwave oven itself, because it smells of meat for a long time. Stuffing should be thawed only in a natural, so to speak, natural way. This means that you should put it all in a plate and place it as close to the hot plate as possible 2 hours. Provided that your minced meat is wound heavily in a plastic bag and you cannot just take it out of the bag, then here you should put the wound mixture in a bowl, which then needs to be placed under running hot water. As a result, it will not only melt, but also the package will lag freely. Which means that you don’t have to separate it very long. Then you simply drain the melted water with blood and put the melted minced meat in a bowl. Now we add the minced meat in a bowl, a little pepper, you can add some other seasonings for meat and with the help of a spoon you begin to spread the minced meat in a baking dish. Now you should distribute it over the entire surface as proportionally as possible.

Step 4: fill out the form.

Now take the olives. I took in the package (200 grams), drained all the liquid from them, and if you don’t really like their taste, you can additionally rinse them under running water. Then we cut our olives into rings and put them on top of the minced meat in our mold. Wash the tomato under running water, cut in circles on the board and spread them in a mold in one layer on top of olives. Then salt a little on top. Spread all the remaining potatoes on top of the tomatoes. If it is not enough, you can add a few slices of eggplant.

Step 5: prepare the sauce.

Now prepare the sauce to fill the whole casserole. To do this, in a deep bowl, mix the sour cream with mayonnaise, and then squeeze out a pair of peeled garlic cloves with the help of a scampi. Mix everything thoroughly with a spoon and pour all the vegetables in the mold with it.

Step 6: bake the casserole.

We take any hard cheese and rub it on a coarse grater. Then we spread it on top of the dish in an even layer. Preheat the oven on 200 degrees. When it warms up - put on a baking sheet in the middle of the oven our baking dish and bake the casserole in the oven on 30-40 minutes. The readiness of the casserole is very easy to check, for this you just need to pierce the casserole with a knife in several places. Ready potatoes and eggplant must be soft. Well, of course, on top there should be a crispy golden cheese crust.

Step 7: serve the minced meat, eggplant, tomato and potato casserole.

We take out the finished casserole from the oven, cut into portioned pieces and serve hot on the table. You can use the scoop to turn the pieces of casserole into serving plates, or you can take out the whole dish and decorate it beautifully - serve it on the table, right on the serving platter. As a result, the obtained casserole does not at all look like ordinary potatoes in French. It turns out very juicy and fragrant. A sauce with a small amount of garlic - perfectly "friends" with potatoes and eggplant, and olives give a special piquancy to the whole dish! From above you can sprinkle the casserole with small branches of any greens and whole olives. Enjoy your meal!

Recipe Tips:

- - you can not add salt and pepper in a bowl. You can do this when you put it on top of the eggplant.

- - the amount of olives added to the casserole depends only on your preferences. You can cut and lay them all 200 grams, or you can take quite a bit. Many do not take olives at all, because they do not eat them at all.

- - if there are no tomatoes, then you can not add them. They are also not a very required ingredient in this dish.

- - the baking time of the casserole can vary depending on its height, as well as the thickness of the walls of the mold. The main thing is that all the vegetables are baked, but not raw, so if you think that the casserole is ready, leave it for another 10 minutes to avoid raw vegetables at the very bottom of the form.