Eggplant casserole with tomatoes. Meat casserole with potatoes and eggplant. Cooking meat casserole with potatoes and eggplant

Step 1: cut the potatoes with eggplant.

We take potatoes, with the help of a potato peeler - peel them, wash them thoroughly under running water and then on a cutting board - cut into thin circles. The thickness of each circle should be about 5mm. Lay the potato slices on a plate. Since when I prepared this recipe, it was not eggplant season, I took quick-frozen eggplants in the supermarket, already cut into circles. I thawed them in a natural way, but not completely, because the moisture remaining in them after freezing will then give additional juiciness to the whole dish. In general, we take our frozen eggplants and put them on a plate, which must then be placed near the stove on 1-1.5 hours, defrost. Excess moisture from defrosting should then be drained. If you take fresh eggplants, then first they should be peeled with a potato peeler, then washed under running water and cut into circles on a cutting board. In order for the eggplants to let the juice out a little, sprinkle a little salt on both sides of the circles. The main thing here is not to overdo it. We set aside for 15 minutes eggplant on a plate so that they start up the juice.

Step 2: Arrange the vegetables in a bowl.

We take a pre-prepared baking dish. I had a small glass rectangular shape with large walls. I washed it beforehand and wiped it dry with paper towels. Then, with the help of a cooking brush, she smeared it a little with vegetable oil. Lubricated not only the bottom, but also the walls of the form. Now spread on the greased bottom 2/3 of all chopped potatoes, sprinkle a little salt on top, as well as freshly ground pepper and various spices for potatoes. On top of all this, now lay out eggplant circles, which should also be slightly salted, unless of course you took, like me, frozen eggplant. If you took fresh, then you don’t need to add salt, because so, each circle we have is already a little salted.

Step 3: take minced meat.

So, if you have it fresh, then you must without fail drain excess water from it with leaked blood and only after that put it in a large bowl. Minced meat is best taken with pork and beef, but, in principle, any will do here. If you have it frozen, then it should first be thawed. In no case should you defrost minced meat in a microwave oven. Yes, it’s certainly easier to do, and it saves time, but don’t forget that in doing so you can not only spoil it, since it can be cooked when defrosted, but also easily spoil the microwave oven itself, because the smell of meat will remain in it for a long time. Minced meat needs to be defrosted only in a natural way, so to speak. This means that you should put it all on a plate and put it as close as possible to the hot stove on 2 hours. Provided that your minced meat is tightly wrapped in a plastic bag and you cannot easily remove it from the bag, then here you should put the wrapped mixture in a bowl, which then needs to be placed under running hot water. As a result, it will not only melt, but the package will freely lag behind. Which means you won't have to separate it for very long. Then you simply drain the melted water from the blood and put the melted minced meat in a bowl. Now we salt the minced meat in a bowl, pepper it a little, you can add some more seasonings for meat and with the help of a spoon you begin to spread the minced meat in a baking dish. Now you should distribute it over the entire surface as proportionally as possible.

Step 4: Complete the form.

Now let's take olives. I took in a package 200 grams), drained all the liquid from them and, if you don’t really like their taste, you can additionally rinse them under running water. Then we cut our olives into rings and put them on top of the minced meat in our form. Wash the tomato under running water, cut into circles on the board and put them in a mold in one layer on top of the olives. Then sprinkle some salt on top. Lay the rest of the potatoes on top of the tomatoes. If it is not enough, you can add some eggplant circles.

Step 5: prepare the sauce.

Now let's prepare the sauce for pouring the whole casserole. To do this, in a deep bowl, mix sour cream with mayonnaise, and then squeeze a couple of peeled garlic cloves there with the help of garlic. Mix everything thoroughly with a spoon and pour it over all the vegetables in the form.

Step 6: Bake the casserole.

We take any hard cheese and rub it on a coarse grater. Then spread it on top of the dish in an even layer. Preheat the oven for 200 degrees. When it warms up, put our baking dish on a baking sheet in the middle of the oven and bake the casserole in the oven for 30-40 minutes. The readiness of the casserole is very easy to check, for this you just need to pierce the casserole with a knife in several places. Ready potatoes and eggplants must be soft. And, of course, that there should be a crispy golden cheese crust on top.

Step 7: Serve the minced meat, eggplant, tomato and potato casserole.

We take out the finished casserole from the oven, cut into portioned pieces and serve hot on the table. You can use a spatula to spread the pieces of casserole on portioned plates, or you can take out the whole dish and decorate it beautifully - serve it on the table, right on the serving dish. As a result, the resulting casserole is not at all like an ordinary French potato. It turns out very juicy and fragrant. The sauce with a small amount of garlic is great "friends" with potatoes and eggplant, and olives add a special piquancy to the whole dish! You can sprinkle the casserole with small sprigs of any greens and whole olives on top. Bon appetit!

You can minced meat in a bowl do not salt and pepper. You can do this when you put it on top of the eggplant.

The amount of olives added to the casserole is up to you. You can cut them all 200 grams and lay them out, or you can take quite a bit. Many do not take olives at all, because they do not eat them at all.

If there are no tomatoes, then you can not add them. They are also not a very essential ingredient in this dish.

The baking time of the casserole may vary depending on its height, as well as the thickness of the walls of the form. The main thing is that all the vegetables are baked and not left raw, so if it seems to you that the casserole is ready, leave it for another 10 minutes to avoid raw vegetables at the very bottom of the dish.

I haven't written about vegetable dishes for a long time. But recently I came up with a very simple and tasty dish: eggplant vegetable casserole with tomatoes. Minimum time, minimum oil, and delicious! Trust me and my gourmet husband! 🙂 So, I will not torment you for a long time: a recipe.

Let's take:

2-3 medium eggplants (or 2 large ones);
one stalk of leek;
two tomatoes;
salt, pepper to taste;
about 200 grams of any cheese.

First you need to cut the eggplant into oblong slices about 1 cm thick, put them in a deep bowl and generously salt. Leave until the juice stands out. This must be done so that bitterness comes out of the eggplant. A couple of times you will need to gently mix the eggplant so that the salt is evenly distributed.

In the meantime, you can prepare the rest of the ingredients for eggplant casseroles with tomatoes : wash the tomatoes, cut the stalk, cut into fairly thick circles (also about 1 cm each).

Slice the leek stalk into thin rings. I must say right away: I tried to take it - the casserole is not very tender, because the onion remains hard.

Therefore, in this case, it is the leek that fits here better ... So, we cut it into rings. In a separate plate on a coarse grater. You can take any cheese, I baked with "Marble", and "Parmesan", and "Vityaz" ... But with "Maasdam", despite my deep love for this cheese, it turned out somehow wrong ... Here more cheese fits harder.

When the eggplants release enough juice, you need to “shake off” excess moisture from them and lay them on a baking sheet in one layer. It can be spiced up a little. I draw your attention: we do not smear the form with oil! True, I use a form with a non-stick coating ...

Then put the leek on the eggplant.

Place tomato slices on top. You can sprinkle tomatoes with basil.

Here I learned 4 rows of 3 circles, but I still advise you to do 3 rows of 3 circles. My form is 40X25 cm. If you put a lot of tomatoes, the casserole can be very sour ...

I set the oven to 200 degrees and put a baking sheet there with eggplant casserole with tomatoes minutes for 10-15. When the eggplants begin to “squirt” and release juice, I wait literally 5 minutes, and then pour the cheese evenly on top.

In the summer season, housewives try to diversify the cooking options for zucchini or eggplant. Original delicious dishes from these vegetables are casseroles with the addition of tomatoes, potatoes, minced meat and other ingredients. They can be served as an independent snack or as a side dish for meat, pasta or cereals.

How to cook eggplant casserole

If you follow a number of simple rules and the right combination of ingredients, cooking a vegetable casserole is very simple. An important condition is the preliminary preparation of blue ones to remove from them an excess of substances that give the vegetable a bitter taste. To do this, after cutting them, they are carefully salted and left under pressure until brown juice is released. Other important conditions for the preparation of vegetable casseroles are:

adding cheese, tomato or white sauce so that the finished casserole is juicier;
strict adherence to the recommended temperature regime and cooking time, so as not to overdry the finished dish;
cutting the main ingredients into pieces of approximately the same size.

eggplant casserole recipe

Blue ones go well with minced meat and chicken, tomatoes, onions and bell peppers. When preparing eggplant dishes, garlic, parsley, dill or cilantro, pepper and other spices should be added to them. Most casseroles do not lose their great taste after cooling, so they can be served as a cold appetizer.

With tomatoes and potatoes

Time: 40 minutes.
Calorie content of the dish: 160 kcal / 100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

Eggplant and tomato casserole with potatoes can be served as a side dish for meat and poultry, or as an independent second course. Hard cheese can be replaced with soft cheese (mozzarella, cheese, Adyghe). All vegetables in this recipe are cut into thin circles 5 mm thick, the dish is cooked quickly and turns out to be extremely delicate in taste.

Ingredients:

eggplant - 2 pcs.;
young potatoes - 3 pcs.;
tomatoes - 2 pcs.;
garlic - 4 cloves;
hard cheese - 120 g;
greens - 40 g;
vegetable oil - 1 tbsp;
butter - 20 g;
flour - 2 tablespoons;
salt, spices, paprika - to taste.

Cooking method:

Prepare the vegetables: wash the potatoes thoroughly, peel the potatoes, cut into circles.
Grease a baking dish with butter. Put the chopped potatoes, lightly salt, pepper, put in the oven, heated to 180 ° C, for 15 minutes.
Rinse the eggplant cut into slices and aged under pressure, fry a little in olive oil on both sides, rolling each piece in flour.
Cut the tomatoes, mash the garlic with a garlic press, finely chop the greens, rub the cheese using a coarse grater.
Take the mold out of the oven. Put a layer of eggplant on potatoes, sprinkle with garlic and part of the cheese, season. Put a layer of tomatoes on top, sprinkle with the remaining cheese and herbs.
Place the formed casserole in the oven for 20 minutes.

with minced meat

Time: 90 minutes.
Servings: 5 persons.
Calorie content of the dish: 120 kcal / 100 g.
Cuisine: Russian.
Difficulty: medium.

Eggplant casserole with minced meat is a hearty, tasty second dish that goes well with stewed vegetables (or grilled vegetables), salads, spaghetti or fried potatoes. In the summer season, it can be served separately, without a side dish or appetizers. It is better to cook minced meat yourself: from beef, not very fatty pork or lamb, chicken or turkey.

Ingredients:

eggplant - 400 g;
beef tenderloin - 300 g;
tomatoes - 150 g;
onion - 100 g;
hard cheese - 120 g;
dill or other greens - 40 g;
vegetable oil - 1 tbsp;
salt, spices - to taste.

Cooking method:

Scroll the meat through a meat grinder, fry with finely chopped onion in vegetable oil, over high heat for 15-20 minutes. At the end, salt, add spices.
Wash the vegetables, cut the eggplants into equal circles no more than a centimeter thick, salt, place under the press for a few minutes. Then rinse, dry, fry on both sides in oil until golden brown.
Peel the tomatoes (after scalding them with boiling water), chop them into a pulp, mix with grated cheese and finely chopped garlic.
Put the prepared ingredients in a baking dish in layers as follows: half the eggplant - minced meat - half the tomato-cheese mixture - eggplant - tomato-cheese mixture (see photo). Top with herbs and grated cheese. Place the casserole in the oven, bake at 180°C for 40 minutes.

With pasta

Time: 90 minutes.
Servings: 6 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

For eggplant casseroles with pasta, it is better to use firm types of pasta such as penne (tubes) or tortiglioni (spirals). The dish turns out to be hearty and high-calorie, so it is served without additional snacks or with a light salad. You can use sour cream or mayonnaise as a sauce for lubricating the casserole, and replace fresh tomatoes with tomato paste.

Ingredients:

medium-sized eggplant - 550 g;
pasta - 300 g;
tomatoes - 2 pcs.;
onion - 100 g;
hard cheese - 120 g;
garlic - 5 cloves;
sour cream - 4 tablespoons;
vegetable oil - 2 tablespoons;

Cooking method:

Boil macaroni in salted water until tender.
Finely chop the onion and garlic, cut the eggplant and tomatoes into medium-sized cubes.
In a very hot pan, sauté the onion until golden brown, add eggplant and tomatoes, simmer, covered, for 20 minutes. Remove from heat, salt, finish garlic, seasonings, mix.
Grease a baking dish with vegetable oil. Put the pasta, stewed vegetables on top. Lubricate the casserole with sour cream, sprinkle with grated cheese. Bake for 20 minutes at 180°C.

with rice

Time: 90 minutes.
Servings: 6 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: main course.
Cuisine: Russian.
Difficulty: high.

Rice goes great with eggplant. A casserole based on these ingredients resembles Greek moussaka in taste - it is very satisfying, served as an independent dish. For filling in this recipe, it is proposed to prepare bechamel sauce, if desired, you can replace it with sour cream or mayonnaise, slightly diluted with water. Spices and herbs are selected to taste, coriander and basil are well suited to eggplant.

Ingredients:

long grain rice - 150 g;
egg - 1 pc.;
medium eggplant - 3 pcs.;
large tomatoes - 2 pcs.;
Bulgarian pepper - 1 pc.;
onion - 100 g;
hard cheese - 120 g;
garlic - 5 cloves;
greens - 30 g;
adjika - 2 tablespoons;
vegetable oil - 2 tablespoons;
milk - 300 ml;
flour - 2 tablespoons;
butter - 30 g;
salt, black pepper, spices - to taste.

Cooking method:

Rinse and boil the rice until tender. Drain the rest of the water, add the egg, mix.
Chop the onion, cut the pepper and tomatoes into medium-sized slices, chop the garlic.
Wash the eggplant, cut into thick circles, salt, hold under pressure for 15 minutes, rinse, cut into cubes, fry in oil for 20 minutes.
Put the rest of the vegetables, pour half a glass of water, simmer under the lid until the liquid evaporates.
Put garlic, adjika, spices.
Prepare the sauce - fry the flour over high heat for a minute, stirring constantly. Add butter and milk, knead, without removing from heat, until the mass thickens (for 2-3 minutes). Salt, add spices (for example, coriander or nutmeg).
Put 2/3 of the rice in a greased baking dish, top with the vegetable mass, then another layer of rice. Pour the sauce over the casserole and sprinkle with grated cheese. Bake for 15-20 minutes at 180°C.

With chicken breast

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 160 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: easy.

An easy-to-make and tasty chicken breast casserole with eggplant is prepared with the addition of a minimum of additional ingredients and spices. As a side dish, baked potatoes, warm salads, boiled rice or pasta are suitable for it. The dish can be served both hot and cold as a light dinner or second course.

Ingredients:

chicken breast - 250 g;
tomatoes - 2 pcs.;
hard cheese - 80 g;

Cooking method:

Prepare the products - wash the meat and vegetables. Cut the eggplant lengthwise into thin plates, cut the chicken breast in the same way, beat off a little, sprinkle with salt and black pepper. Cut the tomatoes into thin circles, finely chop the garlic.
Slightly fry eggplant (until golden brown) on both sides.
On a baking sheet, greased with oil, put a layer of fried vegetables, sprinkle with herbs, garlic. Cover with chicken breast, on top - another layer of eggplant, tomatoes, herbs with garlic, grated cheese.
Bake the casserole in the oven for 20 minutes at 180°C.

vegetable

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 110 kcal / 100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: easy.

Vegetarian vegetable casserole with eggplant and other vegetables is called ratatouille or quiche, depending on the ingredients and how the vegetables are cut. The dish turns out to be very fragrant, tender, prepared with different types of dressings.. Served as a hot side dish for meat dishes, in combination with rice or pasta, or as an independent cold appetizer.

Ingredients:

medium-sized eggplant - 2 pcs.;
small milk zucchini - 2 pcs.;
tomatoes - 5 pcs.;
onion - 1 pc.;
Bulgarian pepper - 2 pcs.;
hard cheese - 80 g;
vegetable oil (olive) - 1 tbsp;
salt, black pepper - to taste.

Cooking method:

Cut the eggplant into slices, salt, leave under pressure for 15 minutes.
Wash two tomatoes, zucchini and pepper, cut into slices of medium thickness.
Prepare the dressing - peel the remaining tomatoes, beat with a blender, grind through a sieve. Finely chop the onion, sauté over high heat until golden brown. Put the tomato mass, salt and pepper. After boiling the mixture, reduce the heat and simmer it under the lid for 7-10 minutes.
Pour some of the sauce into the baking dish, and then lay the chopped vegetables on the edge with an overlap, alternating with each other. Pour the rest of the tomato dressing, sprinkle with cheese, and send the casserole to the oven preheated to 180 degrees for 40-60 minutes.

Video

Prepare the necessary ingredients.

Wash the eggplant, cut into slices 1 cm thick, salt generously and leave for 20 minutes. Then wash off the salt with cold water (this way all the bitterness of the eggplants will go away), and put the circles on a cloth napkin to remove excess water.

Peel and finely chop the garlic. Add the garlic to the eggplant and mix gently.

In a baking dish, randomly put the eggplant mixed with garlic.

Boil potatoes in their skins: for this you need to put the washed, unpeeled potatoes in a saucepan, pour cold water, add a little salt and put on fire. After boiling, reduce the heat to a minimum and continue to cook until tender. Boiling time will depend on the size of the potato and its variety. Potatoes should become soft, but not boiled. After it is ready, drain the water and cool the potatoes. Remove the skin and cut into slices 5 mm thick.

Put the potato slices on top of the eggplants, season with a little salt and Provencal herbs.

Wash the tomatoes, cut into slices and put on top of the potatoes. Salt and season with Provence herbs.

Top with grated hard cheese.

Send the form to a preheated oven and bake at a temperature of 180 degrees for 20-25 minutes.

Serve warm, tender, juicy and very tasty casserole with eggplant, tomatoes and potatoes.

Garnish with a sprig of fresh basil or parsley, if desired.

Bon appetit! Cook with love!

The eggplant, potato and tomato casserole recipe is more suitable for those who like to have a hearty breakfast and are not afraid to have a hearty dinner. Despite the fact that there are a lot of vegetables in the casserole, due to potatoes, cheese and sour cream filling, a rather satisfying dish is obtained. But the calorie content can always be reduced by replacing some foods with less nutritious ones or by slightly changing the method of preparation. For example, do not fry eggplants, but simmer in a minimum amount of oil, instead of sour cream filling, prepare an omelet mixture of eggs with the addition of water, and exclude cheese altogether. To the finished casserole, serve not sour cream, but low-fat yogurt or fresh vegetables.

Before baking, it is recommended to boil potatoes in salted water until half cooked or bring to readiness in a double boiler. So you save time, instead of 40-45 minutes, the casserole will be ready in 20-25 minutes. Like any casserole that contains potatoes, it is best to serve it warm or hot.

Eggplant Casserole with Potatoes and Tomatoes - Recipe with Photo

Ingredients:

- potatoes - 2 pcs;
- eggplant - 1 small;
- tomatoes - 3 pcs;
- eggs - 1 pc;
- sour cream - 100 gr;
- garlic - 2 cloves;
- vegetable oil - 2 tbsp. spoons;
- salt - add to taste;
- dried basil - 2-3 pinches;
- hard cheese - 50-70 gr;
- fresh herbs - for serving the finished dish.

How to cook with a photo step by step

Cut a small peeled eggplant into slices, then cut into segments or large cubes. Pour into a colander (sieve), salt with coarse salt, mix and leave for 10 minutes. Even if you have a little time to cook, do not skip this step, if the bitter juice does not drain, the eggplant will be bitter, which is not to everyone's taste. Just while you are doing other vegetables, eggplants will have time to give off bitterness.

Peel the potatoes, cut into slices and boil for a couple or in water until fully cooked.

Rinse eggplants under running water, squeeze lightly. Put in a frying pan, fry the eggplant slices in oil until tender (until soft).

Prepare the filling for the casserole. Beat the egg with sour cream, salt and spices. If the sour cream is very thick, dilute the filling with water to the desired consistency.

If desired, add a pinch of turmeric for brightness, grate garlic for flavor. Beat everything, salt to taste.

Take a suitable baking dish. Put the first layer of potatoes, add salt, sprinkle with basil (or any spices).

Place fried eggplant over potatoes. Close with a layer of potatoes. Also salt and season with spices.

Cut tomatoes into slices, put on vegetables. Salt the tomatoes, you can throw a couple of pinches of basil or pepper.

Pour prepared dressing over vegetables. Put the eggplant casserole in a hot oven, bake on the middle tier for 20-25 minutes, adjust the temperature to 200 degrees.

When the top of the casserole "grabs", becomes dense, remove from the oven, sprinkle with grated cheese and hold for about five more minutes until the cheese layer softens.