Two ways with eggplant - Easy eggplant bake
Our take on this classical dish.
canola oil spray
100g lean beef mince
½ onion, diced
1 cup finely diced vegetables (e.g. broccoli stalks, carrot, capsicum, cauliflower stalk)
1 x 400g can tomatoes
½ Tbsp tomato paste
½ cup water
½ x 400g can lentils, rinsed and drained
pinch black pepper
½ cup chopped Italian parsley, plus extra to garnish
Preheat oven to 180°C.
Slice eggplant into 1cm thick rounds and spray with canola oil.
Bake in preheated oven for 20 minutes or until golden.
Place mince in a large frying pan, and fry until brown.
Add onion and cook until tender.
Add chopped vegetables and cook for 2 minutes.
Add tomatoes, tomato paste, and water. Simmer for 20 minutes.
Stir through lentils, pepper and parsley.
Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
Bake for 20 minutes.
Serve, garnished with chopped parsley.