Eggplant, beef & mushroom casserole
Eggplant, beef & mushroom casserole is the perfect winter dish. It is not only warming and comforting, but it also contains a lot of veggies and good quality protein.
Servings 5
Ingredients
- 1 large eggplant sliced
- 1 tbsp extra virgin olive oil
- 200 g speck or bacon sliced
- 500 g beef mince or mince with organs
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 2 celery sticks finely chopped
- 200 g mushrooms sliced
- 1 can peeled or chopped tomatoes
- 1/4 cup red wine + 1/4 cup beef stock or 1/2 cup beef stock
- 3/4 tsp sea salt
- freshly ground black pepper
- 200 g baby spinach
- 200 g cottage cheese
Instructions
- Place sliced eggplant in a colander and sprinkle with salt. Leave for about 20 minutes to draw water out of it.
- Heat a large pan. Add oil and speck or bacon, stir and cook for 5-10 minutes.°°
- Add beef mince, stir until fully cooked.
- Add onion, carrot and celery, stir and cook for 5 more minutes.
- Add mushrooms, stir and cook for 10 more minutes.
- Add peeled or chopped tomatoes (break them down with a wooden spoon if whole), red wine and/or stock, salt and pepper. Stir and cook until liquid has evaporated.
- Turn off heat, mix in baby spinach and check seasoning.
- Pre-heat oven to 180°C (160°C fan-forced).
- Shake excess water and salt from eggplant. Line baking tray with half of the eggplant. Add half of the meat sauce.
- Add another layer of eggplant and cover with the rest of the sauce.
- Spoon cottage cheese on top and bake for 20-30 minutes.