This is probably one of my favourite Whole30 meals I've had so far. It doesn't take too long to make, so I'm probably going to make this again this week (double sized).
Ingredients:
500g beef mince (preferably not lean since there is no dairy fat being added)
2 handfuls of baby tomatoes and 1 tsp tomato paste (instead of making your own 'passata', you can use some from a can too)
1 onion, chopped finely
2 cloves of garlic, chopped
2- 3 aubergines, sliced length-ways and fried in olive oil
A handful of olives, roughly chopped
Some thyme and oreganum
Salt
Pepper
Method:
Fry the chopped onion in some oil on a medium-low heat until translucent.
Add the beef (if it's not yet defrosted you have to continuously keep scraping off the cooked bits to make sure it doesn't make one giant meatball) and fry it until browned. This might take some time and can be done on high heat. Add extra oil if it starts sticking to the pan.
Once the meat is browned, add the garlic and season with salt.
In a separate pan I sautéed the tomatoes until soft and then I used a blender to make a sort of soup (or 'passata'). I added tomato paste to add extra flavour.
Then, add your tomato mixture to the beef and make sure that any extra liquid is reduced away. Now the beef is ready to be ladled into a casserole dish and topped with some chopped olives (for flavour). Start with about a third of the beef and use half the olives.
Next, layer the aubergine on top (about half of them / enough to fit your casserole dish dimensions).
Repeat the beef layer, the olives and then the aubergines again. It might be a good idea to end with another layer of beef if possible because my aubergines dried out a bit.
Put your casserole dish in the oven at 180'C for 30 minutes and then it's ready!
Tip (from an olive-lover): The olives add a lot to the flavour so don't leave them out! If you're not an "olive-person", don't worry because you can't really taste them :P
No comments:
Post a Comment