photo: niftyrecipe.com

Eggplant Meat Cutlets

Eggplant is a vegetable that perfectly complements meat patties. During joint quenching in the oven, eggplant makes a lot of juice, which makes the meatballs much juicier. Also, this fruit, of course, brings a certain piquancy to the dish due to its unusual taste. Tomato-based passed vegetables will not be superfluous. The dish is best cooked in the season of eggplants, during this period they have the greatest benefits to the body.

Ingredients

Ground beef

450 g
Egg

1 pcs
Garlic

2 clove
Eggplant

1-2 pcs
Onion

1 pcs
Carrot

1 pcs
Bell pepper

1 pcs
Tomato paste

2 tbsp
Salt

- to taste
Black pepper

- to taste
Khmeli-suneli

- pinch

Steps

1. Peel the onion head, divide into two parts. Beat one half with garlic in a blender to get onion puree. Leave the other part to create a browning.

2. Beat one chicken egg in minced meat, mix it well into the mixture, spice it up, and salt to taste.

3. Next, form blanks of the same size, roll each piece in flour from all sides.

4. Fry the cutlets in the usual way – in an oil pan on both sides before getting a golden brown crust.

5. At the same time prepare the eggplant – rinse, cut circles. The thickness of each slice must be at least 1 centimeter. Place the eggplant mugs in a container, sprinkle with coarse salt, leave for a while in this state.

6. Cut part of the bulb, which was left, cubes. Straw carrots with a greater. Rid pepper of seeds, chop up the plates.

7. Pass vegetables in a pan with a sufficient amount of oil for 2 minutes, then add the paste to them, pour in a small portion of water to dissolve the paste. Pour the tomato sauce over low heat for the next 3 minutes, stir occasionally with a spatula.

8. Put cutlets in two rows in a heat-resistant mold, alternate them with eggplant circles.

9. Pour tomato stewed vegetables from above. Cover the container with the contents with a piece of foil and place it on the middle shelf of the oven. Estimated cooking time is 30 minutes.