Rolled eggplant filled with mince can be served on it’s own as a starter or just add a side salad to create an elegant main.
Ingredients
- 500g premium beef mince
- 1 cup (280g) tomato pasta sauce
- Salt & freshly ground pepper
- 12 large slices purchased chargrilled eggplant
- 365g jar bechamel sauce
- Ground nutmeg, to sprinkle
- Fresh oregano leaves, to serve
- Mixed salad leaves, to serve
- Crusty bread, to serve
Method
- Step 1Preheat oven to 180°C. Cook the mince in a large non-stick frying pan over a medium-high heat, for 4 minutes or until cooked through. Stir in the pasta sauce. Season with salt and pepper.
- Step 2Place about 2 tablespoons of mince in the centre of each slice of eggplant. Fold the ends over to enclose. Place in an ovenproof dish. Repeat with the remaining mince and eggplant. Place in the oven for 10-15 minutes or until warmed through.
- Step 3Warm the bechamel sauce in a small saucepan over a low heat. Divide eggplant rolls among serving plates. Spoon the bechamel sauce over the rolls. Sprinkle with nutmeg and scatter over oregano leaves. Serve with mixed salad leaves and bread.
- High fibre
- Low carb
- Lower gi
Nutrition
2499 kj
Energy
39g
Fat Total
14g
Saturated Fat
10g
Fibre
35g
Protein
130mg
Cholesterol
1815.29mg
Sodium
15g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Fact file: Bechamel sauce is a white sauce made with butter, flour and milk. It can be flavoured with a clove studded onion, black peppercorns and a bay leaf. When thickened it is used in the layers of lasagne and is a perfect addition to a dish like beef and eggplant rolls.
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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