Aubergines and minced meat baked in the oven

Ingredients

• 3aubergines
• 1 tablespoon plus 1 teaspoonsalt
• 6 tablespoons (90 ml)vegetable oil
• 1 kgbeef
• 4shallots
• 6tomatoes
• 1green pepper
• Unspecifiedpineapple
• 6 tablespoonsCheddar cheese
• To tasteblack pepper

Instructions

1. 1

   Salt the aubergines

   Cut the aubergines into thin slices and put them in a colander. Sprinkle with 1 tablespoon of salt and leave for 30 minutes to drain.

2. 2

   Brown the beef

   Meanwhile, heat 2 tablespoons of oil in a large frying pan over a moderate heat. When hot, add the beef and fry for 5 minutes, stirring constantly, until lightly browned. Add the shallots, tomatoes, green pepper and pineapple, then cook for a further 5 minutes, stirring occasionally.

3. 3

   Simmer the filling

   Stir in the remaining salt and the pepper. Turn the heat to low and cook gently for 15 minutes, stirring from time to time. Take the pan off the heat and set it aside.

4. 4

   Heat the oven

   Preheat the oven to 180°C.

5. 5

   Dry the aubergines

   Pat the aubergine slices dry with kitchen paper.

6. 6

   Fry the slices

   Heat the remaining oil in a medium frying pan over a moderate heat. Fry half the aubergine slices for 2–3 minutes on each side, until soft. Lift them out with a slotted spoon and drain on kitchen paper. Repeat with the remaining slices, adding more oil if needed.

7. 7

   Layer the casserole

   Arrange one-third of the aubergine slices in an ovenproof dish. Cover with half the beef mixture, then add another third of the aubergine. Layer over the remaining beef and finish with the remaining aubergine slices. Sprinkle with the Cheddar.

8. 8

   Bake until golden

   Put the dish in the oven and bake for 30 minutes, or until the top is golden.

9. 9

   Serve the bake

   Remove the casserole from the oven and serve straight away in the dish.

What is aubergine and minced beef bake?

This is a layered casserole of fried aubergine and seasoned minced beef, baked with cheddar on top. The combination of meat, vegetables and fruit gives it a sweet-savoury character, while the browned cheese makes a simple finish.

The source does not identify a particular regional tradition. This version works by simmering the beef mixture before baking, so the flavours come together before it is layered with the aubergine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 48g protein, 30g carbs, 52g fat.

The beef and cheddar provide most of the protein and fat, while the aubergines, tomatoes and pineapple contribute carbohydrates and fibre. Serve a moderate slice with boiled rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Choosing the ingredients

Aubergines: choose firm ones with smooth skins, then slice them thinly so they soften readily when fried and baked.

Beef: the recipe does not specify a cut or fat percentage. Minced beef browns quickly and forms the casserole’s savoury base.

Pineapple: its quantity is not given in the ingredient list, so use the amount you have planned for the dish rather than assuming a specific measure.

Salting and drying

Salting: leave the slices in a colander for the full 30 minutes, as directed, to draw out moisture before frying.

Drying: pat the slices thoroughly with kitchen paper after draining. Drier aubergine is easier to fry and less likely to make the layers watery.

Frying the aubergine

Work in batches so the slices have room in the pan. Fry each side for 2–3 minutes, watching for the slices to turn soft rather than trying to crisp them.

Drain the fried slices on kitchen paper before layering. Add oil for later batches only if the pan needs it, as the recipe advises.

Building the layers

Layer order: start with one-third of the aubergine, add half the meat mixture, then another third of aubergine. Finish with the remaining meat and aubergine, followed by the cheddar.

Keep the layers fairly even so each serving contains both the filling and aubergine. The dish goes into the oven already cooked through apart from the final bake and browning.

Serving ideas

The accompanying description recommends boiled rice, which is a straightforward match for the tomato and beef filling. Serve it alongside or spoon the casserole over it.

A simple green salad or steamed vegetables can add freshness to the plate without competing with the casserole’s rich, savoury layers.

Recipe notes & tips

• Cut the aubergine into evenly thin slices so they cook at a similar rate.
• Let the aubergine drain for the full 30 minutes before patting it dry.
• Brown the beef while stirring, as the method specifies, so it cooks evenly.
• Keep the filling at a gentle simmer for 15 minutes rather than letting it boil rapidly.
• Use a slotted spoon to lift the fried aubergine and drain away excess oil.
• Let the casserole stand briefly after baking if you want neater portions.

Variations

• Rice on the side: serve with boiled rice as suggested in the accompanying description.
• More vegetables: add extra green pepper while cooking the filling, keeping the original ingredients as the base.
• Cheese topping: use a different melting cheese in place of the cheddar for a milder finish.
• Herb finish: scatter chopped parsley over the casserole just before serving.
• Spicier filling: add a pinch of chilli while simmering the beef mixture.

Common mistakes to avoid

• Skipping the draining time: the aubergine can retain more moisture; leave it in the colander for 30 minutes.
• Crowding the frying pan: slices soften unevenly; fry them in batches as directed.
• Leaving the slices wet: they can splutter in hot oil; pat them dry with kitchen paper first.
• Boiling the filling hard: it may catch on the pan; reduce the heat to low for the 15-minute simmer.
• Baking for too little time: the top may not brown; bake for 30 minutes or until golden.
• Adding all the aubergine at once: the layers will be uneven; divide it into thirds as instructed.

How to store

Cool leftovers promptly, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat until piping hot throughout in an oven or microwave; the aubergine will be softer after storage.

Frequently asked questions