Discover the most irresistible eggplant recipe that will transform your daily meals into a culinary adventure! This hearty casserole combines tender vegetables, juicy minced meat, and a symphony of herbs and spices that will make your taste buds dance with joy.
Ingredients
US Measurements
- 1/4 cup (50 ml) soy sauce
- 1/4 cup (50 ml) olive oil
- Nutmeg (pinch)
- Black pepper (to taste)
- Dried rosemary (1 teaspoon)
- 1 garlic clove
- 1 medium eggplant
- 1 medium zucchini
- Salt (to taste)
- 1 bell pepper
- 7 oz (200 g) cherry tomatoes
- 1 medium carrot
- 3 sprigs fresh thyme
- 17.6 oz (500 g) minced meat
- Dried paprika (1 teaspoon)
- 2 sprigs fresh rosemary
- 1 leek
- 1 medium onion
- 7 oz (200 g) mushrooms
- 5.3 oz (150 g) cheddar cheese
- 5.3 oz (150 g) mozzarella cheese
Metric Measurements
- 50 ml soy sauce
- 50 ml olive oil
- Nutmeg (pinch)
- Black pepper (to taste)
- Dried rosemary (5 g)
- 1 garlic clove
- 1 medium eggplant
- 1 medium zucchini
- Salt (to taste)
- 1 bell pepper
- 200 g cherry tomatoes
- 1 medium carrot
- 3 sprigs fresh thyme
- 500 g minced meat
- Dried paprika (5 g)
- 2 sprigs fresh rosemary
- 1 leek
- 1 medium onion
- 200 g mushrooms
- 150 g cheddar cheese
- 150 g mozzarella cheese
Step-by-Step Instructions
- Prepare vegetables by washing and chopping eggplant, zucchini, bell pepper, cherry tomatoes, carrot, leek, onion, and mushrooms.
- In a large bowl, mix soy sauce, olive oil, nutmeg, black pepper, dried rosemary, and minced garlic to create a marinade.
- Slice eggplant and zucchini into thin rounds, then marinate in the prepared sauce for 15 minutes.
- In a large skillet, heat olive oil and sauté onion, leek, and garlic until translucent.
- Add minced meat to the skillet, seasoning with salt, black pepper, dried paprika, and nutmeg.
- Cook meat until browned, then add mushrooms and continue cooking for 5 minutes.
- Preheat oven to 375°F (190°C).
- In a large baking dish, layer marinated vegetables and cooked meat mixture.
- Sprinkle fresh thyme and rosemary over the layers.
- Top with cherry tomatoes and grated cheddar and mozzarella cheeses.
- Bake for 30-35 minutes until vegetables are tender and cheese is golden and bubbly.
Nutritional Information
- Servings: 4-6
- Calories per serving: Approximately 450-500
- Protein: 25-30g
- Carbohydrates: 15-20g
- Fat: 30-35g
- Fiber: 5-6g
Cooking Time
- Prep Time: 25 minutes
- Marinating Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 75 minutes
Cooking Tips and Tricks
- Salt eggplant before cooking to remove excess moisture
- Use fresh herbs for maximum flavor
- Don’t overcrowd the baking dish to ensure even cooking
- Let the casserole rest for 10 minutes after baking
Variations and Substitutions
- Vegetarian Option: Replace minced meat with plant-based ground “meat” or lentils
- Gluten-Free: Ensure all ingredients are gluten-free
- Low-Carb: Reduce vegetable quantity and increase meat proportion
- Dairy-Free: Use dairy-free cheese alternatives
Frequently Asked Questions
Q1: Can I prepare this dish in advance? Yes, you can assemble the casserole and refrigerate for up to 24 hours before baking.
Q2: How do I store leftovers? Refrigerate in an airtight container for 3-4 days. Reheat in the oven for best results.
Q3: Can I freeze this casserole? Yes, freeze for up to 1 month. Thaw in the refrigerator before reheating.
Q4: What sides pair well with this dish? Try a fresh green salad or crusty bread to complement the casserole.
Q5: Can I use different types of cheese? Absolutely! Experiment with your favorite cheese combinations.
Storage and Make-Ahead Tips
- Refrigerate leftovers within 2 hours of cooking
- Best consumed within 3-4 days
- Reheat in the oven at 350°F (175°C) for 15-20 minutes
Enjoy this mouthwatering Eggplant and Minced Meat Casserole – a true culinary masterpiece that will become your new favorite everyday meal!