Beef And Eggplant Bake With Polenta Crust Recipe

Name: Beef And Eggplant Bake With Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced thickly (600g); 2 tablespoons coarse cooking salt; 1 tablespoon olive oil; 1 medium brown onion, chopped coarsely; 1 medium red capsicum, chopped coarsely; 1 garlic clove, crushed; 500 g mincemeat; 2 tablespoons tomato paste; 1/2 cup dry red wine (125ml); 400 g whole tomatoes; 1 cup firmly packed fresh basil; 1 tablespoon fresh oregano; 2 cups chicken stock; 2 cups milk; 1 cup polenta; 1 1/2 cups grated mozzarella cheese

Servings: persons

2 medium eggplants, sliced thickly (600g)
2 tablespoons coarse cooking salt
1 tablespoon olive oil
1 medium brown onion, chopped coarsely
1 medium red capsicum, chopped coarsely
1 garlic clove, crushed
500 g mincemeat
2 tablespoons tomato paste
1/2 cup dry red wine (125ml)
400 g whole tomatoes
1 cup firmly packed fresh basil
1 tablespoon fresh oregano
2 cups chicken stock
2 cups milk
1 cup polenta
1 1/2 cups grated mozzarella cheese

1
Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
2
Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
3
Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
4
Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
5
Preheat oven to moderate heat (180u00b0C)(350u00b0F).
6
Cook eggplant on heated oiled grill plate until just browned.
7
Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
8
Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
9
Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
10
Stand 10 minutes before serving.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium eggplants, sliced thickly (600g), 2 tablespoons coarse cooking salt, 1 tablespoon olive oil, 1 medium brown onion, chopped coarsely, and more.

Yes, Beef And Eggplant Bake With Polenta Crust falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Eggplant Bake With Polenta Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions