Oriental aubergine, potato and minced meat casserole

• Minced beef 150 g
• Potato 200 g
• Aubergine 100 g
• Red pointed peppers 40 g
• Onion no nutrition facts 1 Stk
• Mozzarella 30 g
• Chopped tomatoes 100 g
• Stock – Vegetable no nutrition facts 50 ml
• Sunflower oil no nutrition facts 2.5 tbsp
• Vinegar no nutrition facts 1 tsp
• Sweet paprika powder no nutrition facts 1 tsp
• Ginger, fresh no nutrition facts 0.3 tsp
• Salt no nutrition facts 0.5 tsp
• Black pepper no nutrition facts 0.5 tsp

8 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Prepare the vegetables: Peel the potatoes and slice them. Slice the aubergine as well. Soak both briefly in a bowl of water with a little salt and 1 tsp vinegar, then pat them dry thoroughly.

2. 2

   Deep-frying / Frying: Deep-fry the potato and aubergine slices, or fry them in a pan with a little oil until golden brown. Cut the peppers into strips and fry them briefly along with the other ingredients.

3. 3

   Frying the minced meat: Heat 1 tsp of oil in a small frying pan and fry the finely chopped onion until translucent. Add the minced meat and season with salt, pepper, ginger and paprika. Fry, stirring constantly, until the meat is crumbly and cooked through.

4. 4

   Layering: Place the browned minced meat in the bottom of a small ovenproof dish. Arrange the deep-fried potatoes and aubergines on top (e.g. potatoes on one side, aubergines on the other, with the strips of pepper in between). Sprinkle the grated mozzarella over the top.

5. 5

   Make the sauce and pour it over the dish: Mix the chopped tomatoes with 50 ml of water and the vegetable stock, then pour evenly over the casserole.

6. 6

   Baking: Bake the casserole on the lowest shelf of the oven at approx. 190–200 °C for approx. 45 minutes. Then place it under the grill for a further 15 minutes, until the cheese is golden brown.

7. 7

   Once you’ve switched off the oven, leave it to rest for another 5 minutes, then tuck in.