Greek Casserole with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 267 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- olive oil (for frying)
- 1 onion
- 4 Tomatoes
- 500 grams Ground meat (Beef or lamb)
- 250 milliliters dry white wine
- 1 pinch sugar
- freshly ground peppers
- ½ tsp Ground cinnamon
- 1 tsp dried oregano
- 100 grams Hard cheese (Gruyere or Kefalotiri)
- 3 eggs
- 4 Tbsps breadcrumbs
- 40 grams butter (and more butter for the baking dish)
- 4 Tbsps Pastry flour
- 750 milliliters milk
- 2 eggs
- Nutmeg (freshly grated)
- 1 tsp lemon juice
Preparation steps
Rinse eggplant, cut off ends and cut into about 0.5 cm (approximately 1/4-inch) thick slices. Sprinkle each with a little salt and leave for about 15 minutes to draw out water. Then pat dry. Heat 1-2 tablespoons oil in a hot pan fry the eggplant slices in portions until golden brown on both sides, 3-4 minutes. Drain on paper towels.
For the meat sauce, peel the onion and chop finely. Scald the tomatoes, rinse in cold water, peel, quarter, core and dice finely. Cook the onions in 1-2 tablespoons oil until translucent and mix in the ground meat. Cook until meat is crumbly and the liquid evaporates. Deglaze with wine and add tomatoes. Season with salt, sugar, pepper, cinnamon and oregano and simmer about 10 minutes until the liquid is again almost completely evaporated. Then take the pan from the heat and allow the meat to cool. Mix with half of the grated cheese, 1 egg and breadcrumbs.
Melt butter in a pan and stir in the flour. Cook briefly while stirring (do not brown) and pour in the milk gradually. Bring to a boil and cook until thickened while stirring, about 5 minutes. Remove from the heat and let cool slightly. Whisk the remaining cheese with the remaining egg and stir the mixture into the sauce. Season with salt, pepper, nutmeg and lemon juice.
Preheat the oven to 180°C (approximately 350°F) convection.
Brush a baking dish with butter and line the bottom half with the eggplant. Top with ground beef filling over it and it spread the remaining eggplant slices on top. As a final layer, pour the béchamel sauce over and bake until golden brown, about 1 hour. If the crust is too dark, cover the dish with aluminum foil.
