Melanzania Casserole with Mashed Potatoes and Cheese

Put 3 tablespoons of oil in a frying pan, sauté the chopped onion and garlic with the minced meat for 6 minutes. Add the paradeis pulp, dill and parsley and cook for another 5 minutes. Season with salt and pepper. Next, place the frying pan diagonally so that excess oil can drain off. Cut the melanzane into slices, season with salt and rest for five minutes. Next, squeeze the slices to release the bitterness, then finish them floating in the remaining oil in the frying pan. Turn to the other side in between until golden on both sides. Next, place on paper towels to degrease.

In a gratin dish, place a layer of melanzane at the beginning, then a layer of mince on top, until the whole is used up. The mince should be the top layer. Mix a bag of mashed potatoes with hot milk, then add the grated cheese. Spread the mashed potatoes evenly over the casserole. Bake in the oven at 200 °C for about 20 minutes until golden brown. Serve with a dry Middle Anatolian red wine, e.g. “Yakut”.

Our tip: Use your favorite red wine for cooking!

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