Stacks of succulent grilled eggplant are layered with a tasty herb loaded Ground Beef & tomato sauce to make a hearty, decadent and healthy meal. The eggplant absorbs the middle-eastern inspired sauce infused with herbs and spices.
If you haven’t had grilled eggplant before, when prepared right it is crispy brown on the outside and creamy sweet on the inside. It also tends to absorb the flavour of the ground beef and tomato sauce. It works well, as a communal dish – the golden-hued eggplant with its deep purple and shiny skin stacked under the lush beef sauce and finally displayed on a serving dish with lashings of finely chopped parsley and dry roasted pine nuts.
This dish is convenient, easy to make, paleo friendly if you omit the pine nuts, low carb and satisfying. It also carries other benefits – and those come from the nutritional aspect of eggplant. Eggplant is high in fibre, potassium and vitamins contains Nasonin an antioxidant said to be linked with cancer-fighting properties, lowers LDL Cholesterol and finally regulates blood sugar levels.
Something else needs to be mentioned. I usually make this dish on a weeknight when I need something quick to make, satisfying and on those nights I don’t really feel like consuming too many carbohydrates. I’m not one to food prep and place the same meal for a whole week in little Tupperware containers. To me, this sort of routine puts the bland and boring into what really is an important aspect of our life – enjoying health, wholesome, fresh meals. The way I prep though is I will make extra Bolognese sauce for my Spaghetti Bolognese or lasagne or Moussaka on one night, then reserve the extra sauce and for the next meal will add certain ingredients to the reserved sauce. Then allow to simmer and while it is simmering will grill my eggplant.
So there I have it, I have secretly served left overs without it being a left over meal – but magically transformed it into a new dish.
There is a simple trick to keep your eggplant tender and sweet in the recipe. Not prepared properly the eggplant can taste bitter. After all, the eggplant is the star of the show. Read the Printable recipe card for details.
Stacks of succulent grilled eggplant are layered with a tasty herb loaded Ground Beef & tomato sauce to make a hearty, decadent and healthy meal. The eggplant absorbs the flavour of the middle-eastern inspired sauce infused with herbs and spices.
- 500g Incredibly Tasty Bolognese Sauce
- 1/4 cup parsley finely chopped
- 1/4 cup finely chopped basil
- salt for eggplant preparation
- 2 large eggplants cut 1 cm thickness
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 cloves garlic chopped
- 4 tablespoons pinenuts
To make the Bolognese Sauce follow the Instrutions from the Recipe How to Make an Incredibly Tasty Bolognese Sauce. You can do this the night before, make double and use half the Bolognese Sauce to top on your Al-dente Spaghetti.
Prep the Eggplant
In a deep bowl, season cut eggplant with salt and immerse in water. Place a bowl on top, to prevent eggplant floating on top. Allow to steep for 10 minutes, then rinse well and drain in a collander.
Make the Spice Base
Dry Roast Pinenuts in a shallow pan, until golden but not black.
Heat the one tablespoon of olive oil in a deep saucespan.
Heat on Medium: Add the ground cumin and coriander, garlic over the olive oil, stir through ensuring garlic doesnt burn. This will activate the flavour in the cumin.
Add your reserved Bolognese Sauce, half the pinenuts, half the parsley, half the basil, an extra cup of water and simmer for 20 minutes.
While your Spiced Herb Sauce is simmering, cook the eggplant.
Spray or brush on olive oil onto top and bottom sides of eggplant.
This will ensure the eggplant is coated in a very fine film of olive oil. The eggplant will grill to a golden colour.
Grill each side of eggplant ensuring your grill is clean.
To prevent your eggplant sticking to the grill, wipe the grill with a paper towel dampened with olive oil.
Alternate layers of eggplant and sauce.
Finish with adding remainder of pine-nuts, parsley, basil over the top.
Cut your eggplant to 1 cm thick pieces. Too thin, the eggplant may be dry and papery in texture. Too thick it will be spongy.
Don't poor olive oil over the top of the eggplant. The eggplant will absorb the olive oil but the surface will remain dry.
Ensure the eggplant is coated in a very fine film of olive oil. The eggplant will grill to a golden colour.
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Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 169mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 8g
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