Eggplants with beef in the oven. Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano.

The reason is eggplant is one of the most perfect vegetables that goes the best with grilling technique, it gives you soft, sweet, and delicious. Lightly oil an ovenproof glass or clay baking dish large enough to hold the eggplant and meat slices. Place the eggplant pieces in one layer on the bottom of the prepared baking dish. You can have Eggplants with beef in the oven using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Eggplants with beef in the oven

You need 1 kg of beef shank.
You need 4-5 of long eggplants.
You need 2 of onions.
You need 2-3 of tomatoes.
It's 1 clove of garlic.
It's 2 of peppers, green bull's horn.
It's 1/2 cup of parsley.
You need 1 of level tsp salt.
You need 1 of level tsp oregano.
You need 1 of little black pepper.

Place the meat in one layer over the eggplant and sprinkle with the feta. Spread a layer of tomato rounds over the feta. Cut the eggplants just over an inch wide; Optional: Lightly season eggplant slices with salt and grill. You may also fry them or simply add them to the dish raw.

Eggplants with beef in the oven step by step

Cut the meat into small pieces and place it in the pressure cooker for 45 minutes..
When it is boiled and done, place it in a small baking tray with 2 cups of its stock..
Remove one strip of the eggplants' skin, then cut them into three pieces each and fry them for 3-4 minutes..
When you finish frying them add them to the baking tray..
Blend the rest of the ingredients in a food processor and add them to the baking tray as well..
Add the spices and bake at 200°C for about one hour..
Serve with grated kefalotyri (Greek traditional hard cheese)..

Chop half the onion (the other half will be used for the sauce). Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until.