Скачать или смотреть Individual Eggplant Casserole Recipe: Gourmet Techniques for Perfect Portions | Culinary Compass

Welcome to Culinary Compass! Today, we are elevating a classic comfort food into an elegant, gourmet dish: Individual Eggplant Casseroles (often known as Karniyarik style).

This recipe focuses on Professional Cooking Techniques for preparing and layering the ingredients, ensuring a stunning visual presentation and perfect *portion control*. We start by preparing and lightly frying the eggplant rounds to achieve the ideal texture, preventing them from falling apart during the baking process. We then create a rich, savory ground meat filling infused with aromatic vegetables, fresh garlic, and ripe tomatoes.

Using individual ramekins not only makes serving incredibly easy and beautiful but supports Healthy Living by defining precise portions. This is an excellent example of how simple ingredients can be transformed through careful technique and *Culinary Education*. Dive into the detailed steps below and try this show-stopping, delicious recipe!

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Full Recipe: Individual Eggplant Casserole (Yields 4 Servings)

INGREDIENTS:
2 medium Eggplants (Aubergines)
Vegetable Oil (approx. 1/4 cup total)
1 medium Onion, diced
2 Pepperoncini Peppers (or Charleston peppers), diced
1/2 Red California Pepper (or Capia pepper), diced
Ground Meat/Mince (Quantity adjusted to preference, approximately 1 lb/500g)
1 Tbsp Tomato Paste
2 medium Tomatoes, chopped
1 clove Garlic, minced
Salt, Red Pepper Flakes, Black Pepper (to taste)
A handful of fresh Parsley, chopped

For the Sauce:
1 tsp Tomato Paste
Approx. 1/4 to 1/5 cup Water
Salt

For Decoration:
Slices of fresh Tomatoes and Peppers

INSTRUCTIONS:
1. Peel eggplants in alternating strips. Slice into medium-thick rings.
2. Heat vegetable oil in a pan (approx. 1/4 cup). Fry eggplant rings on both sides until golden. Place on paper towels to drain excess oil.
3. In the same pan, saute the diced onions and peppers until golden.
4. Add the ground meat and break it up with a spatula. Saute until browned (3-4 minutes).
5. Stir in 1 tablespoon of tomato paste and saute for 1-2 minutes.
6. Add the chopped tomatoes and minced garlic. Season with salt, red pepper flakes, and black pepper. Saute until the tomatoes soften and release their juices.
7. Stir in the chopped parsley and remove the filling from the heat.
8. Assemble the casseroles: Place a layer of fried eggplant rings in the bottom of 4 individual casserole dishes/ramekins. Top with the ground meat filling, pressing it down lightly.
9. Arrange the remaining eggplant on top. Decorate with slices of fresh tomatoes and peppers.
10. Prepare the sauce by whisking 1 teaspoon of tomato paste with water and salt. Pour the sauce over the casseroles.
11. Bake in a preheated oven (typically 350°F/175°C) until heated through and bubbling. Serve immediately.

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