Recipe IngredientsMINCE SAUCE
- olive or coconut oil for frying
- 1 onion, chopped
- 10ml crushed garlic
- 1 x 250g punnet mushrooms, sliced
- 500g beef mince
- 1 x 115g tin tomato paste
- 1 x 400g tin chopped tomatoes
- 150ml water
- 30ml dried Italian herbs
- 15ml salt (or to taste)
- 30ml xylitol
- cayenne pepper (optional)
- 200g grated Cheddar cheese
- 2 brinjals
- 125g baby marrows (optional)
- 250ml whipping cream
- 250g mascarpone cheese
- 3 egg yolks
- nutmeg and salt to taste
- For the mince sauce, heat some oil in a pot and fry the onion and garlic until soft. Add the mushrooms and fry until soft and cooked through. Add the mince, stirring until browned. Stir in the tomato paste, followed by the tinned tomatoes and water.
- Add the herbs, salt, xylitol and cayenne pepper, and stir through. Leave to simmer for 30 minutes, uncovered, while you prepare the other elements of the dish.
- Thinly slice the brinjals and salt them on one side. Leave to sweat and then pat dry on both sides with paper towel. Fry in a frying pan with coconut or olive oil until brown on both sides.
- Remove from the pan and set aside, ready for layering.
- Thinly slice the baby marrows lengthways and set them aside, ready for layering. For the cheese sauce, beat the cream, mascarpone and egg yolks together until creamy and smooth. Add nutmeg and salt to taste.
- Preheat oven to 180°C. Grease an ovenproof dish.
- Layer the dish as follows: start with a layer of mince sauce, followed by a layer of brinjals and baby marrows, some cheese sauce and a layer of grated cheese. Repeat the layers.
- Bake for 45 minutes. Allow to stand for 20 minutes before serving.
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