Carb Conscious Archives

Cauliflower recipes

Whole harissa-roasted cauliflower

30 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Asian recipes

Asian chicken with fresh coriander salsa

40 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Fruity dessert

Strawberries and lactose-free cream

Asian recipes

Brinjal-and-mince bake

1¼ hours

Brinjal-and-mince bake

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1¼ hours

Ingredients

4 Woolworths exotic brinjals
1⁄3 cup olive oil
Sea salt and freshly ground black pepper, to taste
1 Onion, finely chopped
2 garlic cloves, crushed
500 g free-range beef or venison mince
1 x 400 g Italian tomatoes in juice can
1 t dried oregano
1 cup good-quality beef stock
½ cup Parmesan grated, for sprinkling
Cooked rice or risoni, for serving
Baby spinach leaves, to garnish

Method

Preheat the oven to 190°C.

Thinly slice the brinjals lengthways, then place in a bowl and mix by hand with the olive oil. Arrange in a single layer on baking sheets and bake for 15 minutes, or until tender. Season lightly.

Meanwhile, gently cook the onion in 2 T olive oil, then stir in the garlic. Increase the heat and add the mince. Keep stirring to break up the mince until the meat changes colour.

Crush the tomatoes using a potato masher, then add to the meat with the oregano and season to taste. Add the stock, cover and reduce the heat. Simmer, stirring now and again, for 40 minutes, or until very tender. Check the seasoning.

Remove the mince using a slotted spoon and set aside. Reduce the cooking liquid over a high heat until thick.

Increase the oven’s temperature to 200°C. To assemble, place a layer of brinjal – about a third – in a 1-litre-capacity, oiled baking dish. Cover with a layer of mince. Repeat with the remaining brinjals and mince. Spoon over the reduced cooking liquid and sprinkle with Parmesan. Bake for 20 minutes, or until browned.

Serve with rice or risoni and garnish with baby spinach.

Discover more ingredients starring brinjals here.

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Smoked kippers in lemon butter with beetroot and softboiled eggs

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Raw artichoke slaw with wafu dressing

Whole harissa-roasted cauliflower

Pickled radish, avocado and rocket salad

Asian chicken with fresh coriander salsa

Exotic tomato-and-mozzarella salad

Strawberries and lactose-free cream

Soya-and-ginger hake

Brinjal-and-mince bake

Brinjal-and-mince bake

Ingredients

Method