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 (lactose-free) 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
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