“An incredible combination of flavors”: ratatouille with meat and eggplant from Tatyana Litvinova

Famous culinary specialist Tatyana Litvinovawho previously shared a recipe for a delicious lecho, told how to cook eggplant ratatouille with meat.

Eggplant ratatouille with meat. An unusually tasty and attractive dish that can become your signature dish this year! Lots of vegetables and very juicy meat inside, just what you need to satisfy everyone and the guys. Eggplants are in season, so make them with a new recipe where they are not fried and boiled, which makes this dish healthy too.she said.

Ingredients:

eggplant 800 g,
tomatoes 350-450,
potatoes 600 g,
minced meat 350 g,
onion 170 g,
cilantro 50 g,
breadcrumbs 20,
milk 50,
mozzarella 200 g,
melted butter 20 g,
tomato puree 200 g,
salt 1 tsp/ pepper ½ tsp/ coriander 1 tsp/ dry garlic ½ tsp

Cooking method (for a 24/28 cm mold):

1. Eggplant and potatoes cut into thin slices.
2. Boil in salted water for 10-15 minutes in separate containers.
3. Add breadcrumbs soaked in milk, spices, fried and mashed onion, chopped greens to minced meat and mix well.
4. Cut the tomato into slices.
5. Make a potato, eggplant, minced meat and tomato sandwich.
6. Lay out in the form. As a round shape, then in a circle, as rectangular as mine, then in rows.
7. Lubricate the “sandwiches” on top with tomato puree with a brush and sprinkle with grated mozzarella.
8. Bake at 180 degrees for 35 minutes.

“The dish looks and tastes incredible! Your guests will be delighted! Tender, juicy and fragrant, with soft eggplant and potatoes, and a juicy cutlet inside and melted mozzarella on top, will become your favorite this season.Litvinova said.

Previously, FACTS wrote how to cook breaded eggplant, a quick winter eggplant and pepper salad, as well as eggplant in a slow cooker.