Hog casserole with feta and aubergines
easy
60 mins
60 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 3 Branches of rosemary
- 1 Aubergine
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 400 g mixed minced meat
- 1 Garlic clove
- 1 Onion
- 100 g green olives stuffed with paprika
- 1 can(s) (850 ml) Tomatoes
- 250 g Feta cheese
- 7-10 Tbsp Grease
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Wash the rosemary, shake dry and, except for 1 twig, pluck needles from the twigs. Chop the needles. Wash, clean and slice the aubergine and season on both sides with salt and pepper. Heat 3 tablespoons of oil in a pan.
- 2
Fry aubergine slices on both sides for about 3 minutes, remove and place on kitchen paper. Add 1 tablespoon of oil to the pan. Fry the minced meat for about 10 minutes, turning it over. Peel the garlic and press through a garlic press. Peel and slice the onion. Add olives, onion, garlic and chopped rosemary for the last 3 minutes. Season with salt and pepper. Add the tomatoes and chop them coarsely with a spatula. Put 1 layer of rice, chopped sauce, rice, chopped sauce and aubergines in a greased form (1.8 litres capacity). Crumble the feta cheese and sprinkle over the casserole.
- 3
Add olives, onion, garlic and chopped rosemary for the last 3 minutes. Season with salt and pepper. Add the tomatoes and chop them coarsely with a spatula. Put 1 layer of rice, chopped sauce, rice, chopped sauce and aubergines in a greased form (1.8 litres capacity). Crumble the feta cheese and sprinkle over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Garnish with rosemary
Nutrition Facts
750 kcal
49 g
47 g
39 g
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