Herb Baked Eggplant is a light and nutritious dish for a summer dinner or lunch. Instead of the usual basil or parsley, add marjoram to the eggplant. It is especially tasty when paired with meat - so smoked sausages or juicy minced meat should be included in a vegetable dish.
It is necessary
-
- Eggplant casserole with minced meat:
- 4 large eggplants;
- 500 g of beef;
- 1 large onion
- 2 cloves of garlic;
- dried marjoram;
- 4 large tomatoes;
- vegetable oil;
- melted butter;
- 150 g mozzarella;
- salt;
- freshly ground black pepper.
- Eggplant hot appetizer:
- 2 eggplants;
- 200 g of hunting sausages;
- 2 tomatoes;
- dried marjoram;
- 100 g of hard spicy cheese;
- vegetable oil for frying;
- salt;
- freshly ground black pepper.
Instructions
Step 1
Make a hearty eggplant and ground beef dish. Peel a lean piece of beef from films, rinse and dry. Pass the meat through a meat grinder. Chop the onion and garlic finely and fry them in hot vegetable oil until golden brown. Combine the minced roast and season the mixture with dried marjoram.
Step 2
Heat the ghee in a skillet and add the minced meat. Fry it, breaking up the lumps with a wooden spatula. Season the cooked meat with salt and sprinkle with freshly ground black pepper. Mix well. Scald the tomatoes with boiling water, remove the skin. Cut them into thick circles and cut the mozzarella into thin slices.
Step 3
Cut the eggplants into slices and quickly fry in a little vegetable oil. There should not be too much fat in the pan - the vegetables will immediately absorb it and the dish will become too high in calories. Place the fried eggplants in a bowl.
Step 4
Lubricate the refractory mold with oil. Put a layer of eggplant on the bottom, sprinkle with marjoram, salt and pepper. Lay some of the minced meat on top, then the tomatoes. Repeat the layers, keeping in mind the salt and pepper. Place the mozzarella slices on top of the dish. Place the dish on a baking sheet and place it in the preheated oven. Bake for 15-20 minutes.
Step 5
It is also easy to prepare a hot appetizer of eggplant with marjoram. Chop medium-sized smooth vegetables and bake on a wire rack or microwave until half cooked. To prevent the eggplant from burning, wrap it in foil. Use a spoon to scoop out the baked vegetables without damaging the skin.
Step 6
Chop the garlic, mix it with the eggplant pulp. Season the mixture with salt, pepper and a couple of pinches of dry marjoram. Chop the hunting sausages finely and add them to the eggplant. Mix everything thoroughly. Cut the tomatoes into slices, grate the cheese.
Step 7
Put the eggplant pulp mixture with sausages and spices in vegetable boats. Carefully smooth out the filling with a knife. Place tomato circles on top and sprinkle with cheese. Place the eggplants on a greased baking sheet and bake them in a preheated oven for about 10 minutes. Arrange the finished dish on portioned plates and garnish with fresh basil leaves.
