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A delicious hot appetizer. Eggplant slices au gratin filled with Bolognese sauce and onion. A dish from Morocco. Prepared by the Happy Chief Cook.

Servings: 4.


2 medium eggplants,
8 tablespoons sunflower oil,
4-season pepper,
1 onion hard.

For the Bolognese sauce:

10 to 12 Tasty Tom tomatoes,
2 tablespoons sunflower oil,
4-season pepper,
0.5 teaspoon chilli powder,
0.5 teaspoon ground cumin (djintan),
1 crushed garlic clove (finely chopped then),
100 grams of lean beef.


40 to 50 grams grated cheese.

Directions of the Bolognese sauce:

Cut the Tasty Tom tomatoes into small pieces

Bake in 2 tablespoons sunflower oil on a low heat in a pan.

Sprinkle with salt and 4-season pepper and add the chilli powder and cumin to.

Bake it for 5 minutes and throw it all through a sieve.

This will remove the skins and seeds.

Pour the strained tomato sauce to the pan and add the finely chopped garlic clove to.

Add the chopped beef and stir with a wooden spoon the tomato sauce through the chopped beef until the beef is tender and the liquid evaporates.

Directions of the stuffed eggplant with bolognese sauce:

Cut the eggplants lengthwise into slices of 0.5 inch thick.

Fry them in 4 tablespoons sunflower oil, sprinkle with salt and let them drain on kitchen paper.

Choke the chopped onion in a little sunflower oil and sprinkle with salt and 4-season pepper.

Lay the eggplant slices in a baking dish.

Divide the Bolognese sauce and then the fried onion.

Sprinkle everything with the grated cheese.

Heat up the baking dish 5 minutes in a preheated oven at 180 ° C.

Serve the dish hot.


Prepared by the Happy Chief Cook. Added February 21, 2010