Mediterranean mince and eggplant bake

This low calorie mediterranean mince and eggplant bake recipe is so easy and quick to make in 30 minutes, great for lunch or dinner, diabetes friendly, high in fibre, calcium, iron and protein, the whole family will love this one!

Serves: 4
Time to make: 30 mins

Total cost: $ 28.00 / $ 7.00 per serve

(at time of publication)

Ingredients

1 eggplantaubergineX, cut into 8 slices lengthways
500g lean beef mince
1 onion, finely chopped
3 tablespoons sun-dried tomato pesto
400g cherry tomatoes
400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
3 courgetteszucchini, summer squashX, julienned or peeled into ribbons
75g grated parmesan

Instructions

Spray a griddle pan with oil and set over a medium heat. Cook eggplant slices in batches, 3-5 minutes each side, until lightly charred and tender. Set aside.
Meanwhile, heat a non-stick pan over medium-high and add mince. Cook, breaking up mince, until browned. Add onion and cook until softened. Add pesto and cook for a few more minutes. Add half the cherry tomatoes, all the chickpeas and 3/4 cup boiling water. Bring to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, until thickened.
Preheat oven grill to 180°C. Bring a saucepan full of water to the boil. Place courgettes into pan for 1 minute. Drain.
In an ovenproof dish, place eggplant slices and spread mince mixture over the top. Add courgette ribbons and remaining cherry tomatoes. Top with parmesan. Grill for 5 minutes or until cheese is melted. Garnish with fresh basil if you like.

Nutrition Info (per serve)

Kilojoules 1690kJ

Calories 405cal

Protein 42g

Total fat 15g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 10g

Dietary fibre 9g

Sodium 340mg

Calcium 260mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.