This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Beef & eggplant gratin

Portuguese sauce and rice

00:40

Total: 40 min

00:15

15 min

00:25

25 min

Ingredients

4 servings
  • 2 Eggplant
  • 350 g Ground beef
  • 120 g White rice
  • 200 g canned peeled tomatoe
  • 1 tablespoon Tomato concentrate
  • 1 Green peppers
  • 2 Onions
  • 2 garlic clove
  • 15 mL White wine
  • 80 g Fresh goat cheese
  • 100 mL Liquid cream half fat
  • 1 strand Thyme
  • 1 Bay leaf
  • 4 pinch Salt
  • 4 pinch Pepper
  • 15 mL Olive oil

Preparation

  • Preheat the oven to 425 °F.
  • Cook the rice in salted boiling water following the package instructions.
  • Drain and set aside.
  • In the meantime, prepare the sauce: deseed and dice the bell pepper.
  • Peel and mince the onions.
  • Peel and chop the garlic.
  • Mix everything with the tomatoes, tomato paste and herbs.
  • Wash and slice the eggplant.
  • Sprinkle with a little olive oil and lay in a lightly oiled gratin dish.
  • Bake for 10 minutes.
  • Sear the beef in a non-stick frying pan.
  • Add the sauce and white wine, stir in a little water if necessary and swirl over high heat.
  • Thicken for 2 to 3 minutes, and simmer over low heat for 10 minutes.
  • In the baking dish, alternate layers of eggplant and meat mixture.
  • Top with goat cheese and cream and grill for 10 minutes.
  • Serve the eggplant-Portuguese sauce gratin along with the rice.

Recipe tips

  • Two types of oil you should always have in your kitchen: olive oil and canola oil.