BEEF & EGGPLANT CASSEROLE - 4 medium eggplants halved
- Olive oil or avocado oil spray
- pinch of sea salt and pepper, plus more to taste
- 3 lbs ground beef or lamb
- 4 Tablespoons of tomato paste diluted in 1/2 cup water
- 1 tsp. Redmonds salt or sea salt
- 1 tsp ground cumin
- 1/2 tsp. ground coriander
- 1 tsp ground turmeric
- 1/2 tsp. black pepper
- 1 tsp. garam masala
- 1/2 tsp ground cinnamon
- 1/2 tsp ground chili powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cups beef broth
- Preheat the oven to 210 °C/ 425°F.
- Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.
- Generously brush the cut sides with the olive oil, or spray with avocado oil spray and then sprinkle with salt and pepper.
- Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.
Meanwhile, prepare the meat filling. Heat a pan over a medium-high heat. (Grease pan with avocado oil spray if using lean ground beef.)
Add the ground beef or lamb and break with a spatula.
Cook until browned for 5 to 8 minutes.
Add the tomato paste, spices, garlic powder, onion powder and broth.
Stir to combine and cook for another 10 minutes, until the juice has thickened up.
Take off the heat and keep warm.
When the eggplants are ready, remove them from the oven.
Top the eggplants with the prepared meat topping.
Sprinkle with Parmesan cheese and Voilà! Enjoy 🥰
