Spicy Eggplant and Minced Meat Casserole

Preparation Time:
70 mins
Baking Time:
10 people


For the sauce: 
  •  2.5 red onions 
  •  3 cloves of garlic 
  •  8 tbsp olive oil 
  •  1.25 kg ground beef 
  •  2.5 tbsp tomato paste 
  •  1.5 kg of tomatoes, chopped (tin) 
For the vegetables: 
  • 10 stems of rosemary 
  • 1 kg of eggplant 
  • 1 kg of peppers 
  • 10 tbsp olive oil 
  • 250 g Oldenburger Mozzarella Cheese, grated 
  • salt 
  • pepper


The Preparation

Peel the onion and garlic and chop finely. Wash tomatoes and chop. Wash rosemary, pat dry and chop finely. Wash vegetables and pat dry. Cut eggplant into slices approx. 0.5 cm thick. Core the peppers and cut into strips about 3 cm wide. Marinate vegetables with oil (10 tbsp), rosemary, salt and pepper. Preheat oven (top/bottom heat: 180 ° C / convection: 155 ° C).

The Meat Sauce

Heat oil (8 tbsp) in a pot and fry the minced meat. Add onion and garlic and fry for about 2 minutes. Stir in tomato paste and fry for about 1 minute. Add chopped tomatoes, cinnamon and chilli flakes and simmer for about 10 minutes at medium heat. Mix the Oldenburger SHANI Whipping Cream with oregano and add to the minced meat, simmer for about 5 minutes, and season with salt and pepper.

Preparing the Casserole

Tightly layer alternately the sauce and vegetables in an ovenproof dish, sprinkle the Oldenburger Mozzarella on top and bake on the middle rack for about 40 minutes.

The Final Touch

Sprinkle some rosemary on top and serve with fresh bread to soak up the juices.

Tips from Chefs to Chefs

01. If you prefer, you can bake the casserole in individual sized oven proof dishes. For a more filling dish, you can add pre-cooked rice or potatoes to the minced meat mixture.

02. If you fry the aubergine slices beforehand, they will be even tastier.

Recommended Products

Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg
  • natural and creamy flavour
  • great stability
  • great whipping volume
  • ideal for filling

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