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Eggplant casserole with minced meat

Vegetables, meat and cheese. An amazing combination in any recipes. This is one of my favorite dishes, probably because I love both meat and eggplant and their combination, which is covered with an appetizing raw crust. I use minced chicken or turkey, but you can take any meat you prefer.
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Eggplant casserole with minced meat
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Eggplant casserole with minced meat
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 61 % 17 g
Carbohydrates 11 % 3 g
201 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Cut 2/3 of the eggplant into thin rings,

  2. Step 2:

    Step 2.

    And the thick part into strips.

  3. Step 3:

    Step 3.

    Add salt to the rings and rinse after half an hour.

  4. Step 4:

    Step 4.

    Cut the tomato into rings, onion into strips, grate the carrots,

  5. Step 5:

    Step 5.

    Chop the herbs and garlic.

  6. Step 6:

    Step 6.

    Fry in a well-heated, greased frying pan, adding in turn:

  7. Step 7:

    Step 7.

    Garlic,

  8. Step 8:

    Step 8.

    Bow,

  9. Step 9:

    Step 9.

    Carrots and eggplant straws.

  11. Step 10:

    Step 10.

    Put half of the vegetables in a greased form.

  12. Step 11:

    Step 11.

    Add the second half of the vegetables to the minced meat,

  13. Step 12:

    Step 12.

    There is also salt, pepper, herbs.

  14. Step 13:

    Step 13.

    Spread the minced meat on top of the vegetables,

  15. Step 14:

    Step 14.

    Eggplant and tomato rings mixed on it.

  16. Step 15:

    Step 15.

    Brush with sour cream and bake at 180 ° for 20 minutes.

  17. Step 16:

    Step 16.

    Remove the mold from the oven and add the grated cheese.

  18. Step 17:

    Step 17.

    Put in the oven for another 20 minutes.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Tomatoes - 23   kcal/100g
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream with 25% fat content - 284   kcal/100g
  • Sour cream with 20 % fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Eggplant - 24   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Garlic - 143   kcal/100g
  • Mixed minced meat - 351   kcal/100g
  • Salt - 0   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Pepper - 26   kcal/100g

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