Baked Eggplant and Meatball Casserole
Ingredients
- 3 large eggplants
- 3-4 potatoes
- 2 tomatoes
- 2-3 peppers
Meatball mixture
- 250g ground meat
- 1 egg
- 1 large onion
- 1-2 tablespoons vegetable oil
- 1/2 cup bread crumbs
- Bread crumbs for consistency
- A handful of parsley
- 1 clove garlic
- Salt, to taste
- Red pepper powder, to taste
- Black pepper, to taste
- Cumin, to taste
Sauce
- 1/2 cup vegetable oil
- 1 tablespoon butter
- 1.5 tablespoons tomato paste
- 2 cups water
Preparation
Cut the vegetables into rounds and lightly fry them in oil.
Meanwhile, for the meatballs, grate the onion and squeeze out the juice, then add egg, ground meat, chopped parsley, and spices, and mix.
Add oil and bread crumbs slowly and knead the mixture.
Shape the meatballs, then layer potatoes, eggplant, and meatballs on top of each other, or arrange in rows if preferred.
For the sauce, melt butter and oil, add tomato paste, then water, and boil briefly.
Pour the sauce over the layered dish and bake in a preheated 180°C oven until cooked.
Tips
Add more water to the sauce if it is not enough.
