Meat casserole with eggplant: fitness dinner!


Eggplant — 2 PCs
Ground beef — 700 g (can be replaced by any other)
Egg — 1 PC
Walnuts — 50 g
Onion — 1 piece
Natural yogurt — 200 ml
Garlic — 5 g
Dry oregano ⅓ tsp
Ground cinnamon — to taste
Salt, pepper — to tasteMeat casserole with eggplant: fitness dinner!

Meat casserole with eggplant: fitness dinner!

Aubergines cut into slices thickness of about 0.5 cm sprinkle with Salt, went to the bitterness. Drain off the resulting liquid. Fry on both sides in butter until Golden brown. Onions finely cut and fry in vegetable oil until soft. Add to the pan finely chopped garlic, oregano, cinnamon and pepper. Fry, stirring, for 1 minute. In a frying pan sauté the ground beef until meat loses pink color, about 10 minutes. Half of the stuffing put in a baking dish and top with half of chopped nuts. On top put half of the eggplant. Repeat the layers. In a bowl whisk together with a fork the egg and yoghurt, salt to taste. Pour filling on top of the last layer of eggplant. Sprinkle with grated cheese. Bake in the oven at 200°C for about 25-30 minutes, until the filling will not set. Serve hot.

Bon appetit!

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