Eggplant and Minced Meat Casserole

  • Difficulty: Medium
  • 50 minutes
  • 3 servings

If you’re an eggplant lover, try combining it with minced meat in a simple and delicious casserole. To spice things up, add some shimeji mushrooms when cooking the sauce. Lay the minced meat into a glass oven dish and top it with eggplant slices.

Ingredients Needed for Eggplant and Minced Meat Casserole

2 tablespoons of vegetable oil 1 onion, chopped 3 ounces of shimeji mushroom, minced 10 ounces of minced meat (like pork) 4 tablespoons of tomato sauce 1 teaspoon seven spice powder 1 teaspoon coriander powder salt pepper 1 large eggplant, sliced fresh mint leaves fresh parsley for garnish

How to Cook Eggplant and Minced Meat Casserole

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Cook and stir the onion until it starts getting tender. Add the shimeji mushrooms. Cook and stir for 2-3 minutes.
  3. Add the minced meat, shimeji and onion mixture, 2 tablespoons of tomato sauce, seven spice powder, coriander powder, and fresh parsley. Mix them together and season with salt and pepper in the process.
  4. Add the minced meat mixture to a baking dish and distribute it evenly. Place the mint leaves on it and then the eggplant slices. Drizzle on top the remaining tomato sauce.
    Bake for 35 minutes at 360⁰F/180⁰C.
  5. Serve garnished with fresh parsley.

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