Meat casserole with buckwheat and eggplant

Meat 479 Last Update: Jul 27, 2021 Created: Jul 26, 2021 0 0 0
Meat casserole with buckwheat and eggplant
  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 20 min
  • Calories: -
  • Difficulty: Easy
Print

Delicious and satisfying casserole! It can be cooked without buckwheat - it will still turn out very tasty!

Ingredients

Directions

  1. Wash the eggplant, dry and cut into circles, 5-7 mm thick.
  2. Salt each circle a little.
  3. In a frying pan preheated with vegetable oil, fry the eggplants on both sides for 3 minutes.
  4. Transfer the eggplants to a plate and set aside.
  5. Peel the onion and cut into quarters.
  6. Wash carrots and grate on a coarse grater.
  7. Fry the onions in a pan with heated oil for 2 minutes, add the carrots and fry, stirring occasionally, for 5-7 minutes.
  8. Transfer the onions and carrots to a plate and set aside.
  9. Sort the buckwheat, rinse, put in boiling water (for 0.5 cups of buckwheat - 1 glass of water). Cook crumbly buckwheat porridge, salt.
  10. Prepare minced meat.
  11. Wash, dry and chop the greens.
  12. Peel the garlic and pass through a garlic press.
  13. In a frying pan preheated with vegetable oil, in small portions, fry the minced meat.
  14. Grind the fried minced meat in a meat grinder. Add to the minced meat: salt, pepper, herbs, garlic, tomato paste and mix well.
  15. Place the fried eggplant mugs on the bottom of the baking dish.
  16. Distribute the prepared minced meat evenly on top.
  17. Put the fried onions and carrots on the minced meat.
  18. Then lay a layer of boiled buckwheat.
  19. Prepare the Bechamel sauce.
  20. Top the casserole with Béchamel sauce.
  21. Advice. The casserole can be sprinkled with grated cheese before placing it in the oven, or ~ 5-7 minutes before cooking.
  22. Bake for about 20 minutes at 180 ° C.

Meat casserole with buckwheat and eggplant



  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 20 min
  • Calories: -
  • Difficulty: Easy

Delicious and satisfying casserole! It can be cooked without buckwheat - it will still turn out very tasty!

Ingredients

Directions

  1. Wash the eggplant, dry and cut into circles, 5-7 mm thick.
  2. Salt each circle a little.
  3. In a frying pan preheated with vegetable oil, fry the eggplants on both sides for 3 minutes.
  4. Transfer the eggplants to a plate and set aside.
  5. Peel the onion and cut into quarters.
  6. Wash carrots and grate on a coarse grater.
  7. Fry the onions in a pan with heated oil for 2 minutes, add the carrots and fry, stirring occasionally, for 5-7 minutes.
  8. Transfer the onions and carrots to a plate and set aside.
  9. Sort the buckwheat, rinse, put in boiling water (for 0.5 cups of buckwheat - 1 glass of water). Cook crumbly buckwheat porridge, salt.
  10. Prepare minced meat.
  11. Wash, dry and chop the greens.
  12. Peel the garlic and pass through a garlic press.
  13. In a frying pan preheated with vegetable oil, in small portions, fry the minced meat.
  14. Grind the fried minced meat in a meat grinder. Add to the minced meat: salt, pepper, herbs, garlic, tomato paste and mix well.
  15. Place the fried eggplant mugs on the bottom of the baking dish.
  16. Distribute the prepared minced meat evenly on top.
  17. Put the fried onions and carrots on the minced meat.
  18. Then lay a layer of boiled buckwheat.
  19. Prepare the Bechamel sauce.
  20. Top the casserole with Béchamel sauce.
  21. Advice. The casserole can be sprinkled with grated cheese before placing it in the oven, or ~ 5-7 minutes before cooking.
  22. Bake for about 20 minutes at 180 ° C.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.