Eggplant bake with ground beef
The bitter substances from the aubergine have a digestive stimulating effect; the secondary plant substances also help to protect the body cells from harmful influences. The minced beef scores points with high-quality protein for muscle building and maintenance and with easily digestible iron for blood formation.
If you want to enjoy the eggplant casserole vegetarian, you can replace the minced meat filling with cooked red lentils and kidney beans.
Ingredients
- Ingredients
- 4 Eggplant about 200 grams each (approximately 7 ounces each)
- salt
- 1 onion
- 1 lg can Tomatoes 800 grams (approximately 28 ounces)
- 2 garlic cloves
- ½ bunch parsley
- 6 Sage
- 6 Tbsps olive oil
- 200 grams Ground beef
- 2 tsps Pastry flour
- 125 milliliters milk
- 2 Tbsps breadcrumbs
- 20 grams butter
- freshly ground peppers
Preparation steps
Rinse the eggplant, pat dry and remove the stems. Halve the eggplant lengthwise. Lightly score the flesh and sprinkle with salt. Let stand for 30 minutes. Peel and finely chop onion and garlic separately. Rinse parsley and sage, shake dry and chop finely.
Blanch the eggplant in boiling salted water. Remove and cool slightly. Scoop out the eggplant flesh, leaving a small edge. Place the eggplant halves into a greased baking dish
Heat 3 tablespoons olive oil in a skillet. Cook the onion until soft. Add ground beef and cook until crumbly. Sprinkle with flour, stir in the milk and simmer until thickened. Stir in eggplant flesh and season with salt, pepper and herbs. Cook, stirring, for a few minutes. Remove from heat. Spoon the meat filling into the eggplant halves. Sprinkle with breadcrumbs and top with pieces of butter. Bake in preheated 180°C (approximately 350°F) oven for about 30 minutes.
Sauté the garlic in remaining oil. Add the tomato sauce, salt and pepper and bring to boil. Simmer for a few minutes. Pour sauce over eggplant 10 minutes before end of baking time.