15'
6

Σχετικά με τη συνταγή

Calories ~850kcal
Protein ~48g
Carbohydrates ~28g
Fat ~58g
Greek
Preparation 15'
Cooking 1h 15m
Servings 6

Διατροφική αξία ανά μερίδα

Calories ~850kcal
Protein ~48g
Carbohydrates ~28g
Fat ~58g
The recipe

EGGPLANT WITH GROUND BEEF AND FETA

Greek
15' Preparation
1h 15m Cooking
6 Servings
Nutrition per serving
~850 kcal Calories
~48 g Protein
~28 g Carbohydrates
~58 g Fat

Ingredients

  • 4–5 globe eggplants
  • 800 gr ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato paste
  • 400 gr ripe tomatoes, peeled and finely chopped
  • 120 ml olive oil
  • 1 cinnamon stick
  • 4–5 allspice berries
  • ½ bunch parsley, finely chopped
  • 4–5 mint leaves, finely chopped
  • 1 egg
  • 100 gr kefalotyri cheese, grated
  • 250 gr feta cheese
  • Fleur de sel
  • Freshly ground black pepper
Share this recipe

METHOD

For the ground beef

Heat a pot over high heat and add approximately half the olive oil. Once the oil is hot, add the ground beef and brown it well, breaking up any lumps as you stir, until the moisture has evaporated and the meat develops a rich color.

 

Add the onion and sauté until softened and translucent. Add the garlic, cinnamon stick, and allspice berries. Season with fleur de sel and freshly ground black pepper, then stir well.

 

Add the tomato paste and cook for 1–2’ to bring out its natural sweetness.

 

Add the tomatoes, reduce the heat, and simmer until the sauce thickens and the excess liquid evaporates. Towards the end of cooking, add the parsley and stir to combine.

 

Remove the pot from the heat, discard the cinnamon stick and allspice berries, and allow the meat mixture to cool slightly. Add the egg and ¼ of the feta, crumbled by hand, and mix well.

For the eggplant

Cut the eggplants into medium-thick slices and place them in a bowl of salted water for 15–20’.

 

Rinse and dry them thoroughly with paper towels.

 

Arrange the slices on a baking tray lined with parchment paper. Season with salt and pepper and drizzle with a little of the olive oil. Roast in a preheated oven at 220°C for 12–15’, until softened and lightly browned.

To assemble

Arrange a layer of eggplant slices in an ovenproof baking dish and press them down gently with a spoon. Sprinkle with a little kefalotyri cheese and spread a portion of the ground beef mixture on top.

 

Repeat the layers of eggplant, kefalotyri, and ground beef, finishing with a final layer of eggplant.

 

Sprinkle with the remaining kefalotyri and crumble the remaining feta over the top. Add the finely chopped mint and drizzle with the remaining olive oil.

 

Bake in a preheated oven at 170°C for approximately 25’, until the top is golden and the layers have set.

 

Allow the dish to rest for 5–10’ before cutting it into even portions. Serve warm.

TIPS

Slice the eggplants so that you have enough pieces for three layers in your baking dish.

Roast the eggplant instead of frying it to reduce oil absorption and keep the dish lighter. Alternatively, fry the slices and drain them well before assembling.

Make sure the ground beef mixture is thick and well reduced, without excess liquid, as eggplant does not absorb large amounts of sauce.

Distribute the kefalotyri between the layers to help bind the ingredients together.

Share this recipe