Recipe type: main dish
Prep time: 45 mins
Total time: 1 hour 45 mins

Thisrecipe isby Goma Greens customer Manuela Aldica.


2 -3 eggplants cut into 1cm thick slices

halfof a big size white onion, chopped

25 gr / 1 tbspfreshparsley

1clove of garlic, minced

200 gr of tomato purée

half of a big tomato cut in thin slices

500 gr/1 pound mixed pork and beef meat grounded

100ml of red wine

1 egg beaten

1 egg and 125 gr/1 cup of sour cream

10 gr/ 1 tbspbutter

15 ml/1 tbspextravirgin olive oil

salt & pepper totaste




Lay the slices of eggplant on paper towels, sprinkle lightly with sea salt, and set aside for 30 minutes to draw out the moisture.

In a large skillet heat 1 table spoon of extra virgin olive oil, sauté the onions until they turn golden brown.

Add the meat and the garlic.

After the meat is browned add the red wine and mix well.

Cook until the wine evaporates. Add thetomato purée.

Simmer for 20 minutes.

Allow to cool and mix in  the salt, pepper, fresh parsley and the beaten egg.

Place a layer of eggplant in a greased 25x25cm baking dish, cover the eggplants with a layer of meat sauce,again eggplants and meat, finish with a layer of eggplants and the slicesof fresh tomato.

Beat the remaining 1 egg with the sour cream (salt to taste) and pour over the top.

Bake for 1 hour at 350°F175°C.

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