Oriental delight: recipe for a warming minced eggplant pan with potatoes and feta cheese

After-work kitchen - Oriental delight: recipe for a warming minced eggplant pan with potatoes and feta cheese

It's the end of the day. Instead of reaching for the usual suspects like pasta, pizza and the like, an oriental minced eggplant pan with potatoes and feta would be an equally tasty idea. Quick, easy to make and incredibly aromatic, it brings variety to the kitchen even on long working days.

This recipe is based on the Greek moussaka, but uses tomatoes, feta and other spices instead of béchamel sauce and eggs. The dish doesn't need an oven either - but the pleasant warming effect of the dish remains and is a real treat, especially in winter.

Recipe for a warming minced eggplant pan with potatoes and feta

Ingredients for four portions

• 800 g eggplants
• 1 tsp salt
• 400 g beef tomatoes or 400 g tinned tomatoes
• 600g potatoes, mainly waxy
• 2 onions
• 3 cloves of garlic
• 1 bunch of fresh parsley
• 30 ml extra virgin olive oil
• 500 g minced meat, beef
• 1 tbsp tomato purée
• 250 ml beef stock
• 1 dash soy sauce
• pepper
• 1 tsp paprika powder
• 1 tsp oregano
• 200 g feta cheese

Preparation

1. Wash the eggplants and cut into cubes. Mix with the salt and set aside.
2. Wash and dice the beef tomatoes. Peel and finely chop the onions and garlic cloves. Peel and dice the potatoes. Rinse the parsley and shake dry.
3. Heat the olive oil in a large pan. Add the mince and fry until browned. Add the onions, garlic and tomato purée and fry briefly.
4. Add the potato cubes and fry briefly. Deglaze with the beef stock and soy sauce. Add the tomatoes. Season with pepper, oregano and paprika powder.
5. Cover the pan with a lid and simmer over a medium heat for about 15 minutes. Stir occasionally.
6. Drain the eggplants through a sieve. Then add and simmer for a further 20 minutes. Drain and dice the feta.
7. Season to taste and serve with fresh parsley and feta cheese.

+++ Read also +++

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Source: www.stern.de