Baked Eggplant And Tomato Casserole Recipe

About this recipe

A hearty and flavorful dinner dish featuring baked eggplant layered with spiced ground beef and a rich tomato sauce, perfect for a satisfying Kosher meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 190G Sundried Tomato Paste, 190G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Bart Allspice Ground 40g
• 500G Cracked Black Pepper Catering Size, 500G
• - Tata Salt
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat the oven to 450°F (230°C).
2. 2. Slice 2 medium eggplants into 1/2-inch rounds, sprinkle with a pinch of salt, and let sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
3. 3. Heat 2 tablespoons of oil in a skillet over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves until fragrant and softened, about 5 minutes.
4. 4. Stir in 1/2 teaspoon of ground allspice, 1/2 teaspoon of ground black pepper, and 1 teaspoon of salt. Stir in 1/4 cup of sundried tomato paste and 1/2 cup of roasted chopped tomatoes. Cook for another 5 minutes.
5. 5. In a baking dish, layer the eggplant slices and the tomato mixture, starting and ending with eggplant. Pour the remaining roasted chopped tomatoes over the top.
6. 6. Bake in the preheated oven for 30-35 minutes, until the eggplant is tender and the top is slightly browned.
7. 7. Let the casserole rest for 5 minutes before serving. Serve warm as a hearty dinner.