Beef and Eggplant Bake With Polenta Crust

Jun 09, 2023June 9, 20230 2
Beef and Eggplant Bake With Polenta Crust
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplants , sliced thickly
2 tablespoons coarse cooking salt
1 tablespoon olive oil
1 medium brown onion , chopped coarsely
1 medium red capsicum , chopped coarsely
1 garlic clove , crushed
500 g mincemeat
2 tablespoons tomato paste
1/2 cup dry red wine
400 g whole tomatoes
1 cup firmly packed fresh basil
1 tablespoon fresh oregano
2 cups chicken stock
2 cups milk
1 cup polenta
1 1/2 cups grated mozzarella cheese

Nutrision Information

Servings Per Recipe
6
Calories
458
Sugar
9g
Fat
26g
This hearty beef and eggplant bake is a comforting one-pot meal that is perfect for a cozy night in. The dish is made with layers of juicy beef and tender eggplant, and is topped with a creamy polenta crust that provides a delicious contrast in texture. It's a great meal to make ahead and reheat, and is sure to be a crowd-pleaser for any occasion.

Instructions

1.Preheat oven to 200°C
2.Sprinkle eggplant with salt; stand 30 minutes.
3.Rinse eggplant; drain on paper towel. Dry eggplant with paper towel.
4.Heat oil in large frying pan; cook onion, capsicum, and garlic, stirring, until onion softens.
5.Add mincemeat; cook, stirring, until browned.
6.Stir in tomato paste, wine, tomatoes, basil, and oregano; cook, stirring, until mixture boils and thickens slightly.
7.Stir in stock; bring to the boil, then reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens.
8.Layer half the eggplant in 3-litre (12-cup) capacity ovenproof dish; top with mincemeat mixture, then remaining eggplant.
9.To make polenta crust: Bring milk to the boil in large saucepan; add polenta gradually, stirring constantly. Reduce heat, simmer, stirring occasionally for about 10 minutes or until polenta thickens. Stir in cheese, and pour over eggplant mixture in dish.
10.Bake, uncovered, in oven about 30 minutes or until top is browned and polenta is set.
11.Stand 10 minutes before serving.

PROS

This dish is a hearty one-pot meal that is packed with flavor.

The meat and eggplant provide a good balance of protein, while the polenta adds a comforting texture.

Plus, it’s a great way to use up leftover meat from another meal.

CONS

This recipe requires several steps and can be time-consuming to prepare.

The eggplant can be a bit salty if not rinsed and dried properly.

HEALTH & BENEFITS

Eggplant is a low-calorie vegetable that is high in fiber and antioxidants.
It has been shown to support heart health, aid digestion, and even improve brain function.
Beef is also a good source of protein, iron, and vitamin B12, which are important for maintaining good health.
However, it is important to choose lean cuts of meat and consume it in moderation.

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