This eggplant pie is a very old recipe that I inherited from my grandmother and can be made with meat or vegetarian without it. Now that there are still good eggplant in the market, is a good time to delight us with a good cake warm, freshly baked …
Ingredients for four people:
- 4 large eggplants
- 2 medium onions
- 4 cloves garlic, crushed
- 300 g of minced meat to taste (veal, pork, chicken, turkey, etc.).
- 100 g of cheese gratin or fusible cracker chopped (your choice)
- 2 eggs, beaten
- 250 cl of whole milk
- Nutmeg, pepper and salt to taste
- 50 cl of olive oil
How to make eggplant pie:
Clean the eggplants, cut them into slices long and one centimeter cubed, put them in a bowl and spoon salt, stir well and leave an hour or less, to loosen the bitterness.
Put oil in a pan and heat. Add the ground beef, saute the onion and add pre-cleaned and cut into small squares. Add the crushed garlic and cook about 10 minutes. Book.
Place the diced eggplant in a colander and pour water over tap. Dry the eggplant pieces and put in another pan with some olive oil, cook until the eggplant is a little transparent.
Putting together the ground beef and eggplant in a large bowl, add the beaten eggs, milk, nutmeg, pepper and salt, stir well and pour into the ramekins previously oiled individual. Sprinkle with grated cheese or chopped cookie.
Put the ramekins in the preheated oven at 170 ° C about 40 minutes. Watch to not burn, they have to be golden.
Note: to make vegetarian cakes just do not add any type of meat, everything else remains the same. Instead of individual molds can be a big cake.