Casserole with eggplant and minced meat

Name: casserole with eggplant and minced meat
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 eggplant; 2 el traditional olive oil; 500 g half to half chopped; 2 tl salt; 1 tl fresh coriander; 400 g peeled canned tomatoes; 900 g fresh mashed potatoes bake of 450 g; 175 g grated cheese

Dish from the oven with aubergine, half-to-half-minced and mashed potatoes.

Ingredients

Kitchen Stuff

large baking dish

Directions

Preheat the oven to 225 ºC.
Cut the aubergine into small cubes.
Heat the oil in a large frying or casserole, scoop the aubergine cubes and fry until light brown on high heat.
Add the mince, salt and the coriander powder and cook until the minced meat falls apart and starts to color.
Now pour the tomatoes into the pan with the aubergine-minced meat mixture and reduce to 5 minutes on high heat, stirring regularly. Season with salt and pepper.
Divide half of the mashed potato over the baking dish. Spoon the minced meat mixture over it and over it the other half of the puree.
Sprinkle the cheese over the mash and slide the baking dish into the oven for 10-15 minutes, until the mash is well hot and the whole has a nice golden brown crust.