Eggplant lasagne is always a hit. It’s like a cross between lasagne and eggplant parmigiana and it’s one of my favourite easy weeknight meals. This is such a good meal to prepare on a Sunday so that you have a quick option for lunches and dinners throughout the week. This recipe makes a lot, like 6-8 meals depending on your portion sizes.
Ingredients
1 large eggplant
1kg beef mince (grass-fed if that is an option for you)
1 brown onion
2 cloves of garlic
1 small tub of tomato paste
1.5 cups broth (I used @bestofthebone mushroom broth - the best)
spices (oregano, rosemary, thyme, paprika, chilli flakes, pepper, salt)
2 broccoli stalks (could sub for celery, carrot or zucchini)
1 cup of grated cheese
Method
Cut the eggplant into sheets lengthways and roast in the oven at 180°C for 20 mins with a little salt and olive oil
Cook the onion and garlic in a pan until soft, adding in the beef until just brown, then add the spices, veg, broth and paste and let simmer and thicken whilst eggplant finishes cooking
To assemble, place one layer of eggplant sheets on the bottom of an oven proof dish, top with half the beef mixture and half the cheese. Repeat. Then pop back into the oven until the cheese melts
Serve on a bed of spinach and/or rocket
Comments