Servings: 4



  • 1000 g potatoes
  • 4 tbsp vegetable oil
  • 500g minced beef
  • 350g aubergines
  • Salt
  • Pepper
  • 3/8 litre milk
  • 1 tsp Instand vegetable stock
  • 2 eggs
  • 75 g parmesan
  • 1 onion
  • 2 cloves of garlic
  • 2 large tomatoes
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 stalks oregano
  • 500 g chunky tomatoes
  • ½ tsp ground cinnamon


  1. Peel and chop the potatoes and then boil them in a pot of water. Cut the aubergine into slices. Sprinkle with salt and leave for 15 minutes.
  2. During this time, peel and chop the onion and garlic. Now fry these two ingredients in oil. Do not forget to drain the potatoes. Add the minced meat to the onions and garlic and fry. Season to taste with the spices.
  3. Preheat the oven to 175 degrees. Now add the chunky tomatoes to the pan. Cook briefly. During this time, slice the fresh tomatoes. Whisk the egg and add to the pan. Fold everything in and remove from the heat.
  4. Grease the casserole dish and layer everything in. Don’t forget the potatoes, aubergines and sauce. Bake for 40 minutes and serve with Parmesan cheese.

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