Eggplant Pseudo-climbing with Beef

Spicy pickled vegetables are well suited to such a casserole: peppers, garlic, wild garlic.

Ingredients

• 4 medium eggplants
• 600-700 g ground beef with fat
• 150 g of Adyghe cheese
• 800 g chopped tomatoes in their own juice
• 2 medium onions
• 4 cloves of garlic
• olive oil
• 1 tsp cumin seeds
• 1 tbsp. l. ground sweet paprika
• salt, freshly ground black pepper

Directions

1. Preheat oven to 180 ° C. Line 2 baking sheets with baking paper. Slice the eggplants lengthwise into 4–5 mm thick slices. Spread on baking sheets in one layer, brush with oil, salt, bake until almost cooked, 10 minutes.
2. Peel the onion and garlic, chop finely. Saute in a large skillet over medium heat, 5 minutes. Add cumin, fry for 30 sec.
3. Increase the heat to the maximum, add the minced meat, fry, stirring all the time and breaking the lumps with a spatula, until the minced meat changes color. Season with salt, pepper and paprika, pour in the tomatoes along with the juice. Bring to a boil, cook for 5-7 minutes. Remove from heat.
4. Place 1/3 of the eggplant slightly overlapping in a deep baking dish to cover the bottom. Put half of the minced meat on the eggplant. Above - the second layer of eggplant, then the remaining minced meat and a third of the eggplant.
5. Place the dish in the oven and bake at 180 ° C for about 20 minutes. Sprinkle the casserole with finely crushed or grated cheese, return to the oven until golden brown, about 7 minutes. Serve hot.