Buttan Jan Eggplant Casserole Recipe

Name: Buttan Jan Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground chuck or ground steak; 1 large onion; 1 clove garlic, chopped; 1 small can tomato paste; 1 (12 oz.) can tomatoes; salt and pepper to taste; dash of allspice; pinch of dried mint; dried basil; 1/2 cup pine nuts; 1 large eggplant

Servings: persons

1 lb. ground chuck or ground steak
1 large onion
1 clove garlic, chopped
1 small can tomato paste
1 (12 oz.) can tomatoes
salt and pepper to taste
dash of allspice
pinch of dried mint
dried basil
1/2 cup pine nuts
1 large eggplant

1
Saute meat in a little oil.
2
Add onion and garlic, cook a few minutes.
3
Add tomato paste and whole tomatoes, seasoning.
4
Let mixture cook about 1/2 hour.
5
Peel eggplant, slice into 1/2 inch pieces.
6
Salt lightly.
7
Blot moisture with paper towels.
8
Fry in oil until soft.
9
Drain on paper towels.
10
Put slices in baking dish. Add browned pine nuts.
11
Pour sauce over eggplant.
12
Bake at 375u00b0 oven for 1/2 hour.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb. ground chuck or ground steak, 1 large onion, 1 clove garlic, chopped, 1 small can tomato paste, and more.

Yes, Buttan Jan Eggplant Casserole 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.

Buttan Jan Eggplant Casserole

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