Mediterranean beef and eggplant bake
- 1 eggplantaubergineX, cut lengthways into ½cm slices
- 500g lean beef mince
- 1 onion, finely chopped
- 3 tablespoon sun-dried tomato purée
- 2 teaspoon dried oregano
- 400g can cherry tomatoes
- 400g can chickpeagarbanzoXsgarbanzosX, drained
- 1 large courgettezucchiniX, julienned or peeled into ribbons
- 1/2 cup reduced-fat mature cheese, grated
- Fresh basil, to garnish (optional)
1 Heat the oven to 200ºC/fan 180°C/gas 6. Spray a griddle pan with oil and set over a medium heat. Cook the eggplant slices in batches, for 2 min on each side, until lightly charred and tender. Set aside.
2 Meanwhile, heat a non-stick pan over a medium-high heat and add the mince. Cook, breaking up, until browned and cooked through. Add the onion and cook for 5 min until softened. Add the purée and oregano and cook for a few more min. Add half the cherry tomatoes, the chickpeas and half a can of water. Bring to the boil, reduce the heat and simmer for 10 min, stirring occasionally, until thickened.
3 In an ovenproof dish, arrange the eggplant slices and spread the mince mixture over the top. Add the courgette ribbons and remaining tomatoes, then top with the cheese and bake for 12–15 min. Garnish with fresh basil, if using.
Nutrition Info (per serve)
Total fat 13.9g
–Saturated fat 5.1g
Dietary fibre 8.1g
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