Eggplant Bolognese Bake

This recipe is a variation of an Italian classic. If you’re on the SCD (Specific Carbohydrate Diet) and have been craving pasta then this recipe will definitely hit all the right spots.

Ingredients:

• 1 medium onion finely diced
• 1 garlic clove crushed
• 3 large tomatoes
• 100gs minced beef
• 1 large eggplant
• 5 tbsp olive oil
• 50 gs of emmenthal and parmesan ( or your choice of cheese)
• 1 tbsp dried provence herbs
• salt and pepper

Preparation:

• Peel the tomatoes and place in a blender with a splash of water, blend until you have a nice frothy juice
• Fry the onion in 1 tbsp of oil until softened
•  add the garlic clove and the minced beef
• Keep on medium high heat until cooked through
• Add the blended tomatoes and stir
• Put now salt, pepper and provence herbs
• Bring to boil then lower the heat and simmer gently for about 20mins
• Meanwhile peel and cut the eggplants into 5mm thick long slices
• Brush the eggplants with a little olive oil and place on a hot griddle pan, cook for 5-7 mins until browned and cooked through
• You are ready now to assemble the dish
• Start by lining a small baking dish with the cooked eggplant, season then spoon over some of the bolognese sauce
• Add a little grated parmesan
• Place another layer of eggplants and repeat the process until you finish the eggplants and sauce
• Top with the emmenthal cheese and remaining parmesan
• Bake in the oven for about 20 mins, until the top is golden brown and bubbling

ET VOILA.. C’EST TOUT!