Description
If You love eggplant and meat, then You are here. And if not, then I recommend to try. The result is worth it. Tender and juicy casserole of eggplant and ground beef with tomato-cream sauce will leave no one indifferent. Cooked very simply and quickly, and disappears instantly. Very tasty. Come and help yourself, dear cooks!
Ingredients
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Eggplant
3 piece
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Meat
500 g
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Onion
1 piece
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Salt
-
Black pepper
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Spices
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Water
1 cup
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Tomato paste
1 Tbsp
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Sour cream
3 Tbsp
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Garlic
2 tooth
Cooking
Eggplant wash, trim the tails and make a knife longitudinal grooves
Cut into slices 5-6 mm, slightly prisolit, let stand for 10 minutes
Meat and onions to cook the beef (you can add garlic), salt, pepper to taste, add spices. Knead well
A refractory form, in which to bake the dish, grease with butter. To put vertically a slice of eggplant, holding a hand to it to make the cake of minced meat according to the size of the circle, then eggplant again and again stuffing. Alternate around the circle until it fills the entire form. In the water or broth to dissolve the tomato paste and sour cream, add salt and pepper to taste. Pour laid out the meat from the eggplant and place in a hot oven for 40 minutes baking at 200* (until cooked meat)
Ready a hot dish to the table (you can sprinkle with chopped herbs). Bon appetit!!!
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