- 4 exotic brinjals
- 1⁄3 cup coconut 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 (low sodium)
- ½ cup Mozarella grated, for sprinkling
- Cauliflower mash for serving
- Baby spinach leaves, to garnish
Preheat the oven to 190°C.
Thinly slice the brinjals lengthways, then place in a bowl and mix by hand with the coconut 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 coconut 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 cauliflower mash and garnish with baby spinach.