Greek gyros meat casserole

Greek gyros meat casserole

Greek gyros meat casserole is prepared with tomato rice. Finely dice onions and garlic. Heat 1 tablespoon olive oil in a pot. Sauté onions, garlic and rice until translucent. Add tomato cubes from the can with juice. Stir in tomato pulp. Add vegetable stock. Season with pepper, salt, dried oregano and dried thyme. Bring tomato rice to a boil, stirring briefly. Allow to swell for 20 minutes on medium heat. Stir from time to time. Cut eggplant into small cubes. Heat 1 tablespoon olive oil in a pan. Sauté eggplant and turkey gyros vigorously. Fry on medium heat for 15 minutes. Greek Gyros Meat Casserole is baked at 200° C convection oven. Mix tomato rice and turkey Gyros. Fill into a casserole dish. Cut the feta cheese into small cubes. Spread on the meat. Rasp butter cheese. Sprinkle Greek meat casserole with butter cheese. Bake the Greek Gyros Meat Casserole on the middle rack for 10 minutes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
607 kcal
48 g
31 g
33 g

(C)opyright by Marions Kochbuch