Vegetable stew with minced meat and eggplants in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare the ingredients. Wash the vegetables. Peel the onions, carrots and garlic. If you have a delicate stomach, it is also better to peel the eggplant. Not everyone likes the spiciness of the skin. Season the minced meat with salt and pepper, knead well and leave to rest.

2. STEP 2

   

   We'll cut the vegetables. Salt the eggplants generously and leave to release their juice.

3. STEP 3

   

   Grease an oven dish with butter. If you don't like garlic in dishes, but love its smell, cut a clove in half and rub the cut side into the pan, and then brush it with oil. This way the finished food will have a slight garlic aroma.

4. STEP 4

   

   Fry the minced meat well on a spoon of sunflower oil. In order for the crust to set as quickly as possible, we will not stir it until the last minute. Ideally, stir once during the entire cooking time. When the crust has formed, add butter, flour and wine, and fry and stir until a homogeneous sauce is formed and the smell of alcohol disappears.

5. STEP 5

   

   Let the finished minced meat cool slightly and transfer to a baking dish.

6. STEP 6

   

   In the same frying pan, fry the carrots with a spoon of oil.

7. STEP 7

   

   Add onion and sliced ​​garlic. We will fry until done. Transfer to a plate.

8. STEP 8

   

   In the same frying pan, fry the eggplants, washed from salt, in the remaining sunflower oil. Almost at the end, add washed and coarsely chopped greens.

9. STEP 9

   

   Mix all the vegetables and add them to the minced meat. Pour water into the frying pan where everything was fried and boil it. Fill the vegetables almost to the top and slightly pierce the minced meat with a fork so that the butter and flour from it begin to mix with the broth. Sprinkle an even layer of breadcrumbs on top. You can mix crackers with Parmesan, dill and garlic. The crust will then be very tasty, but this time we wanted a clean taste.

10. STEP 10

    

    Bake for about an hour at 160-170 degrees. Let it cool a little and you can serve.

Comments on the recipe

Ira

27.10.2023

4.9

Ksyusha Rado-Lyubo, excellent vegetable stew! It’s so rich, it’s incredibly delicious! But I’ll still add garlic and use vegetable oil. Thanks for the recipe!