Spicy Eggplant and Minced Meat Casserole

Recipe for a Mediterranean style casserole – aromatic and truly satisfying

Casseroles are a wonderful way for vegetables to stay really sappy. In this recipe, eggplants and peppers are mixed with a sauce of minced meat and tomatoes. Garlic, oregano and rosemary add beautiful aroma and the melted cheese rounds up this scrumptious dish.

Time: 70 minutes

For 10 people

(10 portions)

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)

1.5 tsp cinnamon, ground

2.5 tsp chilli flakes

10 stalks of oregano

250 g Oldenburger SHANI Whipping Cream, 35% fat




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




Casseroles are a wonderful way to cook any mix of vegetables – and make a delicious and satisfying dish

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.

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