Eggplant with Ground Meat

1. 1

   Slice the eggplant thinly, sprinkle with salt, and let it sit for 20 minutes. Then squeeze out the excess water.

   20 min

2. 2

   Fry the eggplant in hot oil on both sides. Remove and place on paper towels to drain.

3. 3

   Blanch the tomatoes, peel the skin, and chop them.

4. 4

   Finely chop the onion, garlic, and herbs.

5. 5

   Mix the garlic and half of the herbs with the tomatoes. Season with salt and pepper.

6. 6

   Pour the tomato sauce into a baking dish.

7. 7

   Add the onion to the ground meat, pour in 1/4 cup of water, and simmer over medium heat. Once the water evaporates, season with salt, pepper, savory, and the remaining herbs.

8. 8

   Mix the tomato paste dissolved in 2 tablespoons of water into the ground meat.

9. 9

   Spread the ground meat mixture on the eggplant slices and layer them in the baking dish.

10. 10

    Sprinkle the grated Suluguni cheese on top and bake in a preheated oven at 200°C for 15 minutes.

    15 min

    200°C

Per 100 grams

Nutrition values are estimates. - means data is unavailable.