The recipe I prepare when I want to bring something special to the table but without overcomplicating my life: eggplant and meat flan with only 280 Kcal!
The recipe I prepare when I want to bring something special to the table but without overcomplicating my life: eggplant and meat flan with only 280 Kcal!
This eggplant casserole captures all the flavors of home-cooked recipes: baked eggplant, sweet onions, browned meat, gratinated cheese, and a touch of fresh parsley. A simple dish, yet a rich and satisfying result, perfect as a main dish or a complete second course.
It’s the classic recipe that warms up the kitchen… and also the mood.
How to make baked eggplant flan with meat: a rustic, tasty, and quick recipe
Preparation times
Active preparation: 25 minutes
Cooking the aubergines: 30 minutes
Final cooking time in the oven: 15 minutes
Total: approximately 1 hour and 10 minutes
Calories
Approximately 280–300 kcal per serving (based on 4–5 servings)
Ingredients (for 4–5 people)
3 medium aubergines
150g lean minced meat (beef or turkey)
4 medium onions, finely sliced
1 tablespoon tomato paste
½ cup dry white wine
Extra virgin olive oil to taste
A handful of grated cheese (Parmesan or Pecorino)
A handful of breadcrumbs
Chopped fresh parsley to taste
Salt and pepper to taste
Preparation
Prepare the eggplant:
Trim the eggplant and cut it into round slices, about ½ centimeter thick. Arrange them on a cutting board and season with salt, pepper, and a drizzle of oil.
Let them rest for 10 minutes, then pat them dry with paper towels to remove excess water.
Cook the aubergines
Arrange the slices on a baking tray lined with baking paper and cook in a preheated oven at 200°C for 25–30 minutes , turning them halfway through cooking.
Prepare the filling:
In a nonstick pan, heat a drizzle of oil and add the sliced onions. Sauté for 5–7 minutes , then add the crumbled ground beef.
Stir well, deglaze with the white wine , and let it evaporate. Add the tomato paste, mix well, then turn off the heat and add the chopped parsley .
Assemble the flan
: Lightly grease a round ceramic baking pan and sprinkle the bottom with breadcrumbs.
Arrange a layer of eggplant, season with a drizzle of oil, a pinch of salt, and pepper.
Add half of the meat and onion filling, then a sprinkling of grated cheese .
Make a second layer with the remaining eggplant, a little more salt, pepper, oil, the remaining meat, and finish with more cheese.
Baking in the oven
Bake at 180°C for 15 minutes , just enough time for the cheese to melt and the flan to absorb the flavour.
Let it rest and serve.
After cooking, let it cool for 5–10 minutes before cutting. The flan will be firmer and more flavorful.
Excellent with:
A fresh green salad
Crispy bread
A glass of dry white wine
Rustic, fragrant, and perfectly balanced, this flan is one of those dishes that everyone loves, and that tastes like carefully prepared cooking.
