Aubergine Casserole
Aubergines, known as eggplants in many countries, are the featured vegetable in this casserole dish. Wrapped around a creamy, minced meat and cottage cheese filling, the sliced aubergines are baked to a moist tenderness and then smothered in an herbed tomato sauce.
Recipe Servings: 4
Ingredients
- 2 aubergines, cut lengthwise into ½ inch (13 mm) slices
- 1 Tbsp olive oil
- 9 oz (260 g) minced beef
- 9 oz (260 g) cottage cheese
- 2 eggs
- Oregano to taste, chopped
- 1 tsp (5 g) salt
- ½ tsp (2.5 ml) black pepper
Tomato Sauce:
Directions
- Preheat the oven to 400ºF (204ºC).
- Onto a greased baking sheet or one covered with wax paper, place the aubergine slices.
- Bake them in the oven for 20 minutes.
- In a frying pan set over medium high heat, heat oil and fry the minced meat.
- After allowing meat to cool slightly, add the cottage cheese, eggs and seasoning to the mixture.
- Spoon this filling on the aubergine slices and roll them up to form cylinders.
- Tomato sauce:
In a large saucepan set over medium heat, heat oil. - Add the chopped onion and crushed garlic cloves and cook for 3–4 minutes, then add the tomatoes and seasonings.
- Bring mixture to a boil, then reduce heat and simmer for 10–15 minutes.
- Using a new baking dish, cover the bottom with half of the tomato sauce.
- Add the aubergine rolls and cover them with the rest of the tomato sauce.
- Serve the completed dish warm, topped with fresh basil as a garnish.
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