Aubergine Casserole

Aubergine Casserole

Ingredients:

• 300 g lean ground beef 3%

• 2 garlic cloves, minced

• 400 g tomato puree

• 1 Aubergine, sliced into 1cm rounds

• 1 big zucchini, sliced into 1cm rounds

• Pinch of salt

• Black pepper, to taste

• 1 teaspoon coconut oil

• 100 g sliced mozzarella

• A handful of mint leaves, chopped

• A handful of chives, chopped

Instructions:

Cook Meat Sauce: In a skillet, brown lean ground beef with minced garlic in coconut oil over medium heat. Add tomato puree, salt, black pepper, and mint leaves. Simmer for 20 minutes, stirring occasionally.

Prepare Vegetables: Slice aubergine and zucchini into 1cm rounds. Bake on a parchment-lined tray at 150°C (300°F) for 12-15 minutes. Remove from the oven.

Layer Casserole: Line a casserole dish with baking paper. Alternate layers of aubergine, cooked beef mixture, and zucchini. Top with mozzarella slices.

Bake Again: Bake at 150°C (300°F) for an extra 5 minutes until the cheese is melted and bubbly.

Finish and Serve: Sprinkle chopped shallot over the casserole once out of the oven.

Total estimated calories for the entire recipe: ~959 calories