Name: Escondidinho De Berinjela Eggplant Shepherd’s Pie
Prep time: 30 min
Cook time: 45 min
Total time: PT1H 15M
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 large eggplants; 2 tablespoons olive oil; Salt and pepper to taste; 1 pound ground beef or turkey; 1 onion, diced; 2 cloves of garlic, minced; 1 bell pepper, diced; 1 teaspoon paprika; 1 teaspoon cumin; 1 cup tomato sauce; 1/2 cup frozen peas (optional); 1 cup shredded mozzarella cheese; Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Place the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until the eggplant is soft. Remove from the oven and set aside.
In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant. Add the ground meat, breaking it up with a spoon, and cook until browned.
Stir in the diced bell pepper, paprika, cumin, salt, and pepper. Cook for a few more minutes until the bell pepper is softened.
Add the tomato sauce and frozen peas (if using) to the meat mixture. Let it simmer for 5-10 minutes until the flavors have melded together. Adjust seasoning to taste.
To assemble the dish, in a baking dish, layer half of the roasted eggplant slices on the bottom. Spread the meat filling evenly over the eggplant layer.
Top the meat filling with the remaining eggplant slices. Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and let it sit for a few minutes to set. Sprinkle with fresh chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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