Eggplant Casserole
2 eggplants
- 350 gr. minced meat
1 onion
Salt
1 tablespoon of tomato paste
- ½ cup of hot water
1 tomato
Salt
5-6 cherry tomatoes
In a mixing bowl, combine the ground meat, finely chopped onion, salt, and pepper, and let it rest. Divide the rested meat into walnut-sized portions and form them into round, flat patties. Place a pan on the stove and add about one finger's width of sunflower oil, then heat it. Add the patties to the heated oil and fry them on both sides. Peel the eggplant in a striped pattern and slice it into round slices. Fry the eggplant slices in the same pan as the meatballs, cooking them on both sides.
In a mixing bowl, combine the tomato paste, sunflower oil, hot water, diced tomatoes, salt, pepper, and dried thyme.
Arrange the meatballs and eggplant slices vertically and side-by-side in your baking dish, alternating one meatball and one eggplant slice. Place halved garlic cloves, coarsely chopped pointed peppers, and halved cherry tomatoes on top. Drizzle the sauce over everything and bake in a preheated oven at 200 degrees Celsius for 20-25 minutes.
