Recipe 31 – Eggplant mousaka

gluten free, grain free, nut free, egg free, soy free, paleo, SCD, GAPS

2 large eggplants
500 grams organic beef mince
1-2 pinch turmeric
1-2 pinch black pepper
1-2 pinch salt
1 carrot peeled and grated
1 small zucchini peeled and grated
1 cup pure tomato sauce
½ cup SCD yogurt or SCD sour cream
Olive oil
1/3 cup chopped parsley
½ cup shredded goat or sheep’s cheese

Preheat oven at 180C.
Peel and slice eggplants into 5 mm thick round slices. Then sprinkle sea salt on them and let them sit for 30 min before you wipe them dry with a cloth (the salt will take the water out of them).
Then brush the eggplant slices with olive oil and fry them in a nonstick pan (with no added oil). Put them aside and continue with the preparations.


In a large pan add the onion with 1 tbs olive oil and 1 tbs water. When the onion is shiny add the mince, zucchini carrot and spices. Mix them well and let it cook for about 10-15 min. When the meat is done add the tomato sauce and let it boil another 5 minutes. When you turn off the heat add the yogurt and the parsley.

Place a layer of eggplant in a casserole dish then add the mince mix and cover with the remaining eggplant. Top it with shredded cheese and place in the oven for about 30 minutes.



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