Recipes
Beef eggplant torte with tomato relish
| Serves |
|---|
| 6 |
Ingredients
- 4 eggs
- 4 large long eggplants
- 1kg ground beef
- 150g diced potatoes diced
- 1 onion, chopped and minced fine
- 2 large fresh garlic cloves, chopped and minced fine
- dash fresh cracked black pepper
- canola oil for pan frying
- Garnish
- 500ml Tomato relish or chutney
- 500 g Roasted capsicum
Method
- Grill eggplant over an open flame or cover eggplant with aluminum foil and put in oven.
- Peel skin and rinse under cold running water to remove charred skin. Set aside and drain in paper towels to remove moisture.
- In a hot frying pan add 2 Tbsp canola oil. Add minced garlic and onions. Fry until translucent. Add minced beef and cook well done. Season. Add diced potatoes. Stir continuously until potatoes and mince are well cooked. Strain off all the excess fat.
- Crack 4 eggs in a mixing bowl and beat like a scramble eggs.
- Drizzle oil on a frying pan and set on medium heat. Dip eggplant in beaten egg mixture. Fry one eggplant at a time. Add meat mixture to eggplant and flatten with spatula. Add more egg to eggplant if needed to coat meat mixture. Serve with tomato relish and sliced roasted capsicum.
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