This is a great recipe if you are trying to cut back on carbs, as we are replacing the lasagne sheets with eggplants! :) This recipe is delicious, and won’t make you feel like you are missing out!
- 350 grams of beef mince
- 1 big eggplant
- 1 carrot
- Half a can of chopped tomatoes
- 1 onion
- 2 cloves of garlic
- Salt and pepper to taste
- 1/4 tsp of dried oregano
- 1/2 tsp of ground coriander
- 1/4 cup red wine
- Cheddar to use as topping
Heat your pan medium to high heat, and brown your mince. Add your onion, carrot, garlic and salt and cook for about 2 minutes.
Then add the 1/4 cup of wine to deglaze the pan and reduce for about a minute. Add the chopped tomatoes, coriander, oregano and pepper and simmer on low heat for about 10 minutes.
While that’s simmering you can slice the eggplant into 0,5 cm slices. Layer the eggplant and the beef mince and top with grated cheddar and put it in the pre heated oven ( 180 degrees) for about 20 minutes.