Beef Rice Vegetable Casserole

Beef Rice Vegetable Casserole


Figure 100 g
Eggplant 2 kg
Onions 2 heads
Garlic cloves 4
Fresh mint to taste
Lamb mince 400 g
Tomatoes 400 g
Olive oil 3 tablespoons
Butter 20 g
Wheat flour 2 tablespoons
Milk ½ cup
Nut nutmeg to taste
Mozzarella cheese 100g


1. Eggplant cut into circles, salt and leave for half an hour. Then, drain the juice and lightly fry in hot olive oil until soft. Boil the rice until half cooked, drain and cool.
2. Separately, fry until golden brown in olive oil, chopped onion, then to lay out his beef and cook until tender. At the end, add the chopped garlic, mint and tomatoes. Season with salt and stir everything properly and leave for a couple of minutes on low heat.
3. Prepare a bechamel sauce. To do this, fry in a little olive oil 2 tablespoons of flour, pour in the milk, stirring constantly, to get a consistency of thick cream. Add pepper and nutmeg to taste.
4. In a deep baking dish Put the ingredients in layers: rice, beef, eggplant, sauce, again rice, beef, eggplant, sauce. Sprinkle with coarsely grated cheese and place in oven preheated to 200 degrees. Bake for 20 minutes.

Beef Rice Vegetable Casserole

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