Eggplant and Potato Casserole – How to Prepare Eggplant and Potato Casserole

Eggplant and Potato Casserole – How to Prepare Eggplant and Potato Casserole

Eggplant and potato casserole is a main dish that can be served at the table, known for its delicious taste and numerous benefits, thanks to the vitamins and dietary fibers found in both potatoes and eggplants. It’s easy to prepare, requiring only 30 minutes to cook, and it serves eight people.

Main Ingredients for Eggplant and Potato Casserole:

 

Eggplant:

• 3 large eggplants, cut into slices

Potato Mixture:

• 4 large potatoes
• 1 cup of milk
• ¼ cup of butter
• ½ teaspoon of white pepper
• ½ teaspoon of salt

Meat Mixture:

• 2 tablespoons of sunflower oil
• 500 grams of finely ground beef
• 2 teaspoons of salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• ½ teaspoon of ground cardamom
• 3 large stalks of green onion, finely chopped
• 3 cloves of garlic, minced
• ½ cup of finely chopped parsley
• 1 large green bell pepper, thinly sliced
• 2 hot green chili peppers, finely chopped
• 2 large tomatoes, peeled and diced
• 2 tablespoons of tomato paste
• 1 cup of lukewarm water

Topping:

• 1 cup of grated cheddar cheese
• ½ cup of grated mozzarella cheese

For Frying:

• A generous amount of sunflower oil

How to Prepare Eggplant and Potato Casserole:

1. Prepare the Eggplants:

   • In a large, deep dish, place the eggplant slices and sprinkle a little salt over them. Let them sit for a few minutes until water droplets form on the surface.
   • Heat a large frying pan with sunflower oil. While the oil heats, dry the eggplant slices using parchment paper, then fry them in batches until they turn light golden. Make sure to flip them to avoid burning.
   • Once fried, place the slices on parchment paper to drain any excess oil.

2. Prepare the Potato Mixture:

   • In a large pot, place the potatoes and cover them with water. Bring them to a boil over medium heat and cook for 30-40 minutes until fully tender.
   • Once cooked, peel the potatoes while hot and mash them in a bowl. Add milk, butter, white pepper, and salt, and mash until smooth and well combined.

3. Prepare the Meat Mixture:

   • In a medium-sized pot, heat the sunflower oil over medium heat. Add the ground meat and cook, stirring frequently, until it dries out and is fully cooked.
   • Add salt, black pepper, cumin, cinnamon, and ground cardamom. Stir well to incorporate the spices.
   • Then, add the chopped green onions, garlic, parsley, bell peppers, and chili peppers. Continue stirring until the vegetables soften.
   • Add the diced tomatoes, tomato paste, and water, stir for a minute, then let the mixture simmer for 5 minutes until the meat is fully cooked.

4. Assemble the Casserole:

   • Preheat the oven to 180°C. In an oven-safe dish, layer the fried eggplant slices to fully cover the bottom.
   • Spread the cooked meat mixture evenly over the eggplant layer.
   • On top of the meat, spread the mashed potatoes evenly.
   • Sprinkle the grated cheddar and mozzarella cheeses over the top. Cover the dish with aluminum foil.

5. Bake the Casserole:

   • Bake the casserole on the middle rack for 30 minutes. After 20 minutes, remove the foil to allow the top to brown and crisp.
   • Once golden, remove from the oven and serve hot.

Enjoy this flavorful and nutritious eggplant and potato casserole with your family or guests!