Family Rice Bake with Beef, Eggplant and Paprika Yogurt Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 23 x 33 cm (9 x 13 in) with a little of the olive oil.

2. 2

   Place the long-grain rice in a saucepan with the water and 3 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the water is absorbed. Remove from the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   While the rice cooks, toss the diced eggplant with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) salt, and 1 g (1/2 tsp) sweet paprika. Spread on a tray and roast for 20 minutes at 200 °C / 400 °F, stirring halfway through, until tender and browned at the edges.

4. 4

   Heat the remaining 30 ml (2 tbsp) olive oil in a large skillet over medium heat. Add the yellow onion and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.

5. 5

   Add the ground beef and cook for 6 to 8 minutes, breaking it up, until no longer pink. Stir in the crushed tomatoes, tomato paste, ground cumin, dried oregano, 3 g (1 1/2 tsp) sweet paprika, black pepper, and 4 g (3/4 tsp) salt. Cook for 8 minutes over medium-low heat until thickened. Stir in half of the chopped fresh parsley.

6. 6

   In a bowl, mix the plain Greek yogurt with the beaten egg, shredded mozzarella, and the remaining fresh parsley. Set aside.

7. 7

   To assemble, spread half of the cooked rice in the baking dish. Top with half of the meat mixture, then add all of the roasted eggplant. Add the remaining rice and finish with the remaining meat mixture, spreading it evenly.

8. 8

   Spread the yogurt, egg, and mozzarella mixture over the top and smooth it with a spoon.

9. 9

   Bake for 25 to 30 minutes at 200 °C / 400 °F until the topping is set and golden in spots. Let it rest for 10 minutes before serving so the bake holds together better.

10. 10

    Serve hot, cut into portions, making sure each serving includes rice, beef, eggplant, and the creamy topping.