🍽️ Baked Aubergine and Minced Meat Casserole with Sheep's Cheese

Name: Baked Aubergine and Minced Meat Casserole with Sheep's Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tomatoes; 1 cucumber; 2 tbsp oregano (chopped); 4 tbsp olive oil; 4 tbsp lemon juice; sea salt; 2 eggplants; salt; olive oil; 200 g onions; 600 g tomatoes; 600 g minced meat (beef or lamb); 250 ml dry white wine; 1 pinch sugar; 0.5 tsp cinnamon; pepper (from the mill); 1 tsp dried oregano; 0.5 bunch parsley; 4 tbsp sunflower seeds; 100 g breadcrumbs; 100 g Graviera cheese grated (or Gruyère); 40 g butter; 4 tbsp flour; 750 ml milk; nutmeg (freshly grated); 2 tsp lemon juice; 3 eggs; 200 g soft sheep's cheese

545 kcal · 30 min · 4 servings

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Ingredients

6 tomatoes
1 cucumber
2 tbsp oregano (chopped)
4 tbsp olive oil
4 tbsp lemon juice
sea salt
2 eggplants
salt
olive oil
200 g onions
600 g tomatoes
600 g minced meat (beef or lamb)
250 ml dry white wine
1 pinch sugar
0.5 tsp cinnamon
pepper (from the mill)
1 tsp dried oregano
0.5 bunch parsley
4 tbsp sunflower seeds
100 g breadcrumbs
100 g Graviera cheese grated (or Gruyère)
40 g butter
4 tbsp flour
750 ml milk
nutmeg (freshly grated)
2 tsp lemon juice
3 eggs
200 g soft sheep's cheese

Instructions

1. Rinse the aubergines thoroughly.
2. Slice the aubergines lengthwise into approx. 0.5 cm thick slices.
3. Let them sit in salted water for approx. 20 minutes, then drain and pat dry.
4. Drain and pat dry.
5. Heat 3-4 tbsp olive oil in a large non-stick frying pan.
6. Fry the aubergine slices in batches in a little more oil over high heat until light brown on all sides.
7. Drain on kitchen paper to absorb excess fat.
8. Peel the onions and dice them.
9. Pour hot water over the tomatoes, peel them, remove the core and dice the flesh.
10. Sauté the onions in 3 tbsp oil in the pan until translucent.
11. Add the minced meat, crumble it and fry over high heat until the juice has evaporated.
12. Stir in the tomatoes, white wine, salt, sugar, cinnamon powder and pepper.
13. Simmer covered over medium heat for approx. 5 minutes.
14. Wash the parsley, shake it dry and chop finely.
15. Mix the parsley, sunflower seeds and oregano into the meat.
16. Simmer the filling for a further 5 minutes and then let it cool.
17. Preheat the oven to 180°C.
18. Mix the breadcrumbs (except for 2 tbsp) and half of the Graviera cheese into the cooled meat.
19. Heat the butter in a saucepan, stir in the flour and let it sweat briefly.
20. Slowly stir in the milk and bring to the boil.
21. Cook the sauce for approx. 5 minutes over low heat while stirring.
22. Season with salt, pepper, nutmeg and lemon juice and let it cool slightly.
23. Whisk 2 eggs and stir them into the sauce along with the remaining Graviera cheese.
24. Brush a baking dish with butter and sprinkle with the remaining breadcrumbs.
25. Mix 1 egg into the minced meat mixture.
26. Line the dish with the aubergine slices.
27. Add the meat mixture on top and pour the sauce over everything.
28. Sprinkle the remaining Graviera cheese on top.
29. Bake the casserole for approx. 25 minutes in the preheated oven until golden brown.
30. Wash the tomatoes for the salad, remove the core and dice them.
31. Wash the cucumber and dice it as well.
32. Mix both with oil, lemon juice and oregano and season the salad with sea salt.

Nutrition per serving

kcal: 545
Protein: 32 g · Fett/Fat: 36 g · Carbs: 30 g