Zucchini and eggplant mince pan
easy
45 mins
45 mins
Ingredients
- 2 medium zucchini
- 2 small aubergines
- 1 baby onion
- 2 Garlic cloves
- 2 medium beef tomatoes
- 2 TABLESPOONS Oil
- 400 g Minced beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/8 l clear vegetable broth (instant)
- 100 g Sheep's cheese
- 2 stem(s) Rosemary
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the zucchini and eggplants. Halve and slice the zucchini. Cut aubergines into cubes. Peel and finely chop onion and garlic. Wash the tomatoes and cut out the stem.
- 2
Cut the tomatoes into slices. Heat the oil in a large pan and fry the minced meat vigorously in it. Season with salt, pepper and paprika and remove. Sauté garlic and onions in the frying fat, add zucchini and aubergines, sauté and pour on the stock.
- 3
Bring to the boil and cook at low heat for about 8 minutes. Dice cheese. Add minced meat and tomato slices to the vegetables and heat up with them. Wash the rosemary and put something aside for garnishing. Remove the remaining needles and chop roughly.
- 4
Season the vegetable pan with rosemary, salt and pepper. Sprinkle cheese cubes on top. Garnish with rosemary and parsley. Serve with rice.
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