Meatball and Eggplant Casserole
Ingredients
- 3 large eggplants
- 3-4 potatoes
- 2 tomatoes
- 2-3 peppers
Meatball mixture
- 250 grams ground meat
- 1 egg
- 1 large onion
- 1-2 tablespoons oil
- 1/2 cup breadcrumbs
- 1 cup bread crumbs
- a handful of parsley
- 1 garlic clove
- salt to taste
- red pepper powder to taste
- black pepper to taste
- cumin to taste
Saucy sauce
- 1/2 cup oil
- 1 tablespoon butter
- 2 tablespoons tomato paste
- 3 cups water
Preparation
Cut the vegetables into rings and lightly fry them in oil.
Grate the onion and squeeze out the juice for the meatballs, then add egg, ground meat, chopped parsley, and spices, and mix.
Add oil, breadcrumbs, and bread crumbs gradually and knead the mixture.
Shape the meatballs and arrange them layered with potatoes and eggplants or in a sequence as desired.
Melt butter and oil for the sauce, add tomato paste, then add water and bring to a boil.
Pour the sauce over the arranged dish and bake in a preheated 180°C oven until cooked.
Tips
Spice amounts are to your preference.
If the water in the sauce is insufficient, add more as needed.
