I am a pasta lover and I was a bit wary of this recipe, since it was noodleless, however this dish is a guaranteed crowd pleaser. Every bite is warm and gooey. This dish is also very versatile, as you can use your preferred choice of meat and cheese.
-2 eggplants
-350 grams of ground beef (or any kind of ground meat you prefer, like lamb or pork)
-1 can of chopped tomatoes (400g)
-1 onion
-2 minced garlic cloves
-salt & pepper
-olive oil
-200g of your preferred shredded cheese (parmesan, emmental, etc.)
-creme fraiche/liquid cream or ricotta cheese
-1 tablespoon of hot sauce
-2 teaspoons of herbes de provence
Instructions:
-cut the eggplants into thin slices, brush with olive oil on both sides and roast in the oven until soft and golden (approximately 10 minutes). Be sure not to overcook!
-to prepare the tomato sauce, chop up the onion and garlic. Sauté these items in olive oil and eventually add the ground beef, hot sauce and any other herbs you may have in the cupboard. I have a convenient bottle of "herbs de provence" which is a mixture of thyme, rosemary & basil. Once cooked through, add the can of tomato, fill the empty can with water and add to the sauce. A pinch of salt and pepper to taste. Let it simmer for about 30 minutes.
-spread the tomato sauce in the baking dish, add a layer of eggplant, tomato sauce, shredded cheese, and top off with ricotta cheese or cream. Repeat until all the ingredients are used up and the top layer is covered with shredded cheese.
-bake at 200 degrees C/400 degrees F for 40 minutes until the sauce is bubbling and the cheese has turned golden
Optional:
-goes great with a side salad
-store bought tomato sauce can be used, if you don't have time to make the tomato sauce
No comments:
Post a Comment