Casserole with meat, vegetables and rice

Casserole with meat, vegetables and rice

Ingredients

• Rice 100 g
• Eggplant 2 g
• Onions2 heads
• Garlic 4 cloves
• Fresh mint to taste
• Minced lamb 400 g
• Tomatoes400 g
• Olive oil 3 tablespoons
• Butter20 g
• Wheat flour 2 tablespoons
• Milk 1/2 cup
• Nutmeg to taste
• Mozzarella cheese100 g

Directions

1. Cut the eggplants into circles, salt and leave for half an hour. Then drain and lightly fry in hot olive oil until half cooked. Boil rice until half cooked, drain and cool.
2. Separately fry the chopped onions in olive oil until golden brown, then add the minced meat to it and simmer until tender. At the very end, add finely chopped garlic, mint and tomatoes. Salt, mix everything well and leave for a couple of minutes over low heat.
3. Make béchamel sauce. To do this, fry 2 tablespoons of flour in a small amount of olive oil, pour in the milk, stirring constantly, to get the consistency of thick sour cream. Add pepper and nutmeg to taste.
4. Put the ingredients in a deep baking dish in layers: rice, minced meat, eggplant, sauce, again rice, minced meat, eggplant, sauce. Sprinkle with coarsely grated cheese and place in an oven preheated to 200 degrees. Bake for 20 minutes.