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Beef & eggplant gratin

Portuguese sauce and rice


Total: 40 min


15 min


25 min


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


  • 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.