Makes: Three serves
Time: 60 minutes, around about.
Ingredients: 1 large aubergine/eggplant, 500 grams of mince (from animal of your choice), 2 finely chopped or crushed fresh garlic cloves, 1 finely diced shallot, 1 tablespoon of ras el hanout spice mix, 1 tablespoon of coconut oil for frying, a good grind of sea salt and pepper, olive oil for drizzling, chopped fresh chilli to garnish.
Steps: 1) Slice the eggplant lengthways into 6 slices. 2) Place eggplant slices on a lined baking tray, sprinkle with a generous amount of salt and let it sit for half an hour. 3) Meanwhile, heat the coconut oil to a medium heat in a good-quality frying pan (I love me some enamel-coated cast iron). 4) Add the onion, garlic, ras el hanout, salt and pepper to taste. Stir with a wooden spoon until softened. 5) Add the mince and continue to stir until cooked through. 6) Spoon mince mixture on top of the eggplant slices – as much as each piece will fit. Pop it in the oven and bake for 20-30 minutes on 180 degrees Celsius. Keep an eye on it so the eggplant doesn’t burn around the edges. As soon as the edges of the eggplant brown, it is ready to go. 7) Remove from the oven, serve on top of a lovely, fresh garden salad and sprinkle with finely chopped fresh chilli. A dollop of yoghurt goes down pretty well too.
By Jasmine at Franklee Healthy
*Looking for a recipe for something different? Comment below and I will develop the recipe in my kitchen!*