Mediterranean mince and eggplant bake
1 eggplant, cut into 8 slices lengthways
500g lean beef mince
1 onion, finely chopped
3 tablespoons sun-dried tomato pesto
400g cherry tomatoes
400g can chickpeas, rinsed and drained
3 courgettes, julienned or peeled into ribbons
75g grated parmesan
Total fat 15g
Saturated fat 6g
Dietary fibre 9g
- Spray a griddle pan with oil and set over a medium heat. Cook eggplant slices in batches, 3-5 minutes each side, until lightly charred and tender. Set aside.
- Meanwhile, heat a non-stick pan over medium-high and add mince. Cook, breaking up mince, until browned. Add onion and cook until softened. Add pesto and cook for a few more minutes. Add half the cherry tomatoes, all the chickpeas and 3/4 cup boiling water. Bring to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, until thickened.
- Preheat oven grill to 180°C. Bring a saucepan full of water to the boil. Place courgettes into pan for 1 minute. Drain.
- In an ovenproof dish, place eggplant slices and spread mince mixture over the top. Add courgette ribbons and remaining cherry tomatoes. Top with parmesan. Grill for 5 minutes or until cheese is melted. Garnish with fresh basil if you like.
This recipe can be used as part of the Kick-start Plan.
Read more about this chef..