Mains
Baked Potato and Eggplant Tray
Potato and eggplant tray... slices of potatoes, eggplant, tomatoes, and onions with a minced meat filling. It couldn't be quicker! Prepare this tray when you don't have much time to hollow out and stuff vegetables.
Potato and Eggplant Tray... a delicious and quick-to-prepare main meal
Ingredients
Start here, then move straight into the method.
- Minced meat
- Potatoes
- 1 large eggplant
- Tomato or tomatoes
- Dry onion
- Vegetable oil
- Black pepper
- Oregano or dried thyme
- Tomato paste
- Salt to taste
Method
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- Start by preparing the filling: sauté a finely chopped onion in a little oil until it softens
- Add the minced meat and cook, stirring, until its color changes and it dries
- Add finely chopped tomato(s) and stir until they also soften
- Season the filling with spices and herbs, add salt to taste, and stir
- Let the filling simmer over low heat, stirring occasionally until it is cooked through
- Meanwhile prepare the vegetables: slice the potatoes, eggplant, onion, and tomatoes into medium-thick rounds
- Fry the potatoes and eggplant separately in hot, plenty of oil without overcooking; remove them from the oil before they are fully cooked and let them drain
- Start layering: arrange half of the potato, eggplant, onion, and tomato slices alternately as desired, and sprinkle a little salt, spices, and herbs over them
- Spread the minced meat over the vegetable slices
- Cover the filling with the remaining onion and tomato slices
- Prepare the sauce: mix tomato paste with water as needed and pour it over the potato and eggplant tray
- Place the tray in the oven on the middle rack at 180°C for about half an hour until it cooks and browns
- Serve the potato and eggplant tray with rice cooked with vermicelli
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- How to Prepare Vegetable-Stuffed Eggplant
