Eggplant Casserole Melitzanes Me Kreas Sti Katsarola
Savor the rich, comforting flavors of Eggplant Casserole, or *Melitzanes Me Kreas Sti Katsarola*, a traditional Greek dish that brings hearty ingredients and rustic cooking techniques together in perfect harmony. This layered casserole features tender, golden-fried eggplant slices paired with succulent stewed beef, all simmered in a robust tomato-based sauce infused with aromatic cinnamon and bay leaf. The dish is finished with a gentle bake, allowing the flavors to meld beautifully. Perfect for a cozy family dinner or a special occasion, this recipe highlights Mediterranean staples like olive oil, fresh tomatoes, and a touch of spices to create a meal that is both soulful and delicious. Serve it straight from the oven, garnished with parsley, and transport your taste buds to the heart of Greece. Keywords: eggplant casserole, Greek eggplant recipe, melitzanes me kreas, Mediterranean casserole, traditional Greek dish.
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Ingredients
- 4 medium-sized Eggplants
- 500 grams Beef (stewing meat, cubed)
- 1 large Onion
- 2 cloves Garlic cloves
- 400 grams Tomatoes (grated or blended)
- 60 ml Olive oil
- 1 tablespoon Tomato paste
- 1 stick Cinnamon stick
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sugar
- 250 ml Water
- 2 tablespoons Parsley (optional, chopped for garnish)
Directions
Step 1
Wash the eggplants thoroughly and cut them into thick slices (approximately 1 cm). Sprinkle them generously with salt and place them in a colander for 30 minutes to draw out any bitterness. Rinse well under running water and pat them dry with a clean kitchen towel.
Step 2
Heat 30 ml of the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and set aside on a plate lined with paper towels to absorb excess oil.
Step 3
In a large pot or casserole, heat the remaining 30 ml of olive oil over medium heat. Add the cubed beef and brown it on all sides. Remove the beef and set it aside.
Step 4
In the same pot, add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 5
Return the browned beef to the pot. Stir in the grated tomatoes, tomato paste, sugar, cinnamon stick, and bay leaf. Season with salt and black pepper, and add the water. Stir well to combine.
Step 6
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 60 minutes or until the beef is tender, stirring occasionally.
Step 7
Preheat the oven to 180°C (356°F).
Step 8
In an oven-safe casserole dish, layer half of the fried eggplant slices on the bottom. Pour the beef and tomato mixture over the eggplant, spreading it out evenly. Top with the remaining eggplant slices.
Step 9
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil in the last 10 minutes to allow the top to brown slightly.
Step 10
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
| Serving size | (2650.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2266.6 |
| Total Fat 160.4g | 0% |
| Saturated Fat 49.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 350mg | 0% |
| Sodium 2737.4mg | 0% |
| Total Carbohydrate 119.4g | 0% |
| Dietary Fiber 47.1g | 0% |
| Total Sugars 61.5g | |
| Protein 114.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 337.2mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 5616.9mg | 0% |
Source of Calories