Aubergine Lasagne
Aubergine Lasagne

Aubergine Lasagne


INGREDIENTS 

Serves 2

  • 2 handfuls of beef mince
  • 1 finely sliced aubergine (length wise)
  • 2 medium chopped tomatoes 
  • 1 dessert spoon of tomato puree
  • 1 large handful of sliced mushrooms
  • 1 handful of flaked mozzarella
  • 1 finely chopped garlic clove 
  • 1/4 of a cup of double cream 
  • 2 handfuls of grated mature cheddar cheese 
  • Chopped parsley  
  • Sea salt & black pepper

  

LET'S GET COOKING!

  1. Place a medium frying pan over a medium heat. Add in some unsalted butter or coconut oil. Once melted, add in the mince, season with salt, black pepper and add in the garlic. Cook the mince for 6 minutes and stir every minute
  2. Now add in the mushrooms and the tomatoes with the mince and keep cooking for another 8 minutes. Stir every minute and squash the tomatoes with a wooden spoon once they go soft. Taste the dish to make sure it has enough seasoning. After 14 minutes of cooking add in the tomato puree and mix in well. Cook for another 2 minutes and then turn off the heat
  3. Place the thin slices of aubergine on a griddle pan or a normal frying pan. Gently grill/fry the aubergine on a low heat to create a slight brown look on both sides. This will help soften it. Only do this for about 4 minutes, turn over after every minute until they go slightly brown, then remove from the heat
  4. Use a small deep oven dish, first cover the bottom of the dish with about 5 - 6 slices of aubergine, then top with 1/2 the mozzarella cheese, a small handful of the grated cheddar cheese and top with all the cooked mince
  5. Now lay another 5 - 6 aubergine slices over the the mince, then top with a small handful of cheddar cheese and mozzarella cheese
  6. Add a small saucepan over a low heat, after a couple of minutes, add in the double cream and the rest of the cheddar cheese. Stir until the cheese has melted and then pour over the aubergine topping that's in the oven dish. Spread out to cover all of the aubergine
  7. Place the dish in a pre heated oven (160 degrees C) for 10 min, then remove the dish, grate over a bit more cheddar cheese and place under a grill for 2 minutes until it turns brown on the top
  8. Serve up and sprinkle over a bit of freshly chopped Parsley

 

 


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