Wrap up your day with a twist on typical after-work fare - a warming minced eggplant pan with potatoes and feta! This oriental-inspired dish offers a change from the usual pasta and pizza, and it's quick, easy, and fragrant.
Reminiscent of Greek moussaka but swapping béchamel sauce and eggs for tomatoes and spices, this recipe avoids the oven but retains the delightful warmth of the original. Perfect for chilly evenings, it's a treat you'll crave in winter.
Minced eggplant pan with potatoes and feta (serves 4)
Ingredients: - 800g eggplant - 1 tsp salt - 400g canned tomatoes or fresh beef tomatoes - 600g potatoes, mainly waxy - 2 onions - 3 cloves garlic - 1 bunch fresh parsley - 30ml extra virgin olive oil - 500g minced beef - 1 tbsp tomato purée - 250ml beef stock - 1 dash soy sauce - Pepper - 1 tsp paprika powder - 1 tsp oregano - 200g feta cheese
Instructions: 1. Wash the eggplant and cut into cubes. Sprinkle with salt and leave to one side. 2. Dice the tomatoes, peel and chop the onions and garlic. Peel and dice the potatoes. Rinse and dry the parsley. 3. Heat oil in a large pan. Add meat, and cook until browned. Add onions, garlic, and tomato purée. Cook briefly. 4. Add potatoes and cook briefly. Deglaze with beef stock and soy sauce. Add tomatoes. Season with pepper, oregano, and paprika powder. 5. Cover and simmer for 15 minutes. Stir occasionally. Drain eggplants and add, simmering for another 20 minutes. Crumble feta and add. Season to taste and serve with fresh parsley.
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This oriental-infused dish brings a dash of excitement to mundane after-work suppers, offering a rich blend of textures and flavors. By forgoing the oven and traditional moussaka ingredients, this warming pan boasts convenience and culinary imagination.
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Ingredients: - Eggplant, diced - Potatoes, thinly sliced - Feta cheese, crumbled - Olive oil, for cooking - Garlic, minced - Onion, finely chopped - Spices (cinnamon, nutmeg, and cumin, optional) - Salt and pepper, to taste - Fresh parsley, for garnish (optional)
Instructions: 1. Cook eggplant in oil until softened and lightly browned, seasoning with salt, pepper, and your choice of spices. 2. Prepare potato layers by thinly slicing or dicing and baking or sautéing until tender and golden. 3. Make a tomato-based sauce by heating oil, cooking garlic and onion, added tomato paste and canned tomatoes, and simmering until thick. 4. Assemble by layering cooked eggplant, potatoes, and crumbled feta cheese. Pour tomato sauce over the top layer, and bake until the top is golden. 5. Serve warm, garnished with fresh parsley if desired, enjoying the combination of tender potatoes, flavorful eggplant, and tangy feta.
This is a simplified version of moussaka focusing on eggplant and potato layers with a rich tomato sauce, bypassing the béchamel sauce and eggs[2][3].
