Best 2 Greek Eggplant Casserole Melitzanes Me Kreas Sti Katsarola Recipes
In the realm of Mediterranean cuisine, Greek Eggplant Casserole, known as "Melitzanes Me Kreas Sti Katsarola," stands as a delectable and hearty dish that tantalizes taste buds and embodies the culinary spirit of Greece. This casserole is a symphony of flavors, textures, and aromas that come together to create a delightful experience for the senses. Layers of tender eggplant slices, succulent ground beef, and a velvety tomato sauce are harmoniously combined in a casserole dish, resulting in a dish that is both comforting and satisfying. The eggplant, with its soft and absorbent texture, soaks up the rich flavors of the sauce and meat, while the ground beef adds a savory and protein-packed element. The tomato sauce, made with fresh tomatoes, herbs, and spices, provides a tangy and aromatic base that ties all the ingredients together. This Greek Eggplant Casserole is not only a culinary delight but also a versatile dish that can be enjoyed as a main course or as a side dish. It is an excellent choice for gatherings and special occasions, as its vibrant colors and enticing aroma are sure to impress guests. This article presents two variations of the recipe: one that uses ground beef and another that showcases minced lamb. Both versions offer unique flavor profiles, catering to different preferences and tastes. Whether you are a seasoned cook or a novice in the kitchen, this detailed recipe guide will empower you to recreate this classic Greek dish in the comfort of your own home.
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POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA
The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!
Provided by Elmotoo
Categories Grains
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
- Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
- Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
- Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
- Season with lemon juice and salt and serve.
Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3
GREEK EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA) RECIPE
Provided by 5har0n_nguy3n
Number Of Ingredients 11
Steps:
- Bring salted water (1 t salt) to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion and mushrooms. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.
Tips:
- Choose the right eggplant: Look for firm, glossy eggplants with no blemishes or bruises. Smaller eggplants tend to be less bitter than larger ones.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they may not cook through, and if they are too thin, they may burn.
- Salt the eggplant slices: This will help to draw out the bitterness. Rinse the slices well after salting to remove any excess salt.
- Use a good quality olive oil: This will add flavor and richness to the dish. Extra virgin olive oil is the best choice.
- Layer the ingredients carefully: Make sure that the eggplant slices are evenly distributed and that the sauce is covering them completely. This will help to ensure that the casserole cooks evenly.
- Bake the casserole until the eggplant is tender: This may take anywhere from 30 to 45 minutes, depending on the thickness of the slices. You can check to see if the eggplant is done by inserting a knife into the center of the casserole. If the knife comes out clean, the eggplant is done.
- Serve the casserole hot or cold: This dish is delicious either way. If you are serving it cold, let it cool completely before refrigerating.
Conclusion:
Greek Eggplant Casserole (Melitzanes Me Kreas Sti Katsarola) is a hearty and flavorful dish that is perfect for a weeknight meal or a special occasion. It is made with layers of eggplant, ground beef, and a tomato-based sauce. The casserole is baked in the oven until the eggplant is tender and the sauce is bubbling. This dish is sure to be a hit with your family and friends.
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