Baked dishes make an ideal quick dinner or lunch, and as we're fully in the aubergine and courgette season, there are no better ingredients to use. We chose aubergine for this recipe, accompanied by minced beef, veggies, tomatoes, stringy cheese and Italian herbs. Let's do it!
Nutrition (1 serving)
- 577 kcal
- 36,3 g carbohydrates
- 31,8 g fats
- 32,6 g protein
Per 4 portions
- 2 aubergines
- 500 g beef mince
- 1 onion
- 2 cloves garlic
- 400 g tomato puree
- 1 packet mozzarella light
- 3 tbsp olive oil
- 1 tsp oregano
- 1 tsp basil
- salt
- pepper
Instructions
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Preheat the oven to 180°C. Wash the aubergines and cut them into 1cm thick pieces. Salt them on both sides. Leave them to rest for 15 minutes and then pat them dry with a paper towel.
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Heat two tablespoons of olive oil in a pan and fry the aubergines on both sides until golden. Remove them from the pan and set aside (line the plate with a paper towel to soak up any excess oil).
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Using the same pan, add the remaining tablespoon of oil and fry the onion and garlic until translucent. Add the minced beef and fry until the meat is cooked through and starts to turn brown.
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Add the tomato puree, oregano, basil, salt and pepper. Cook for 10 minutes or so, until the sauce is reduced slightly.
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Using a baking dish, start with a layer of aubergines, then the meat and sauce. Repeat the layers until you've used up all your ingedients, finishing with a layer of aubergines.
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Sprinkle over a grated cheese of your choice (we used mozzarella) and place it in the preheated oven. Bake it for 25‑30 minutes, until the cheese is golden nd bubbly. Enjoy!
