As promised I have for you a new recipe that literally it’s worth to ” die for”
I wanted to try it before but first of all I am not an eggplant fun and second, each time I played with this vegetable it came out not too great. But I was tempted by seeing some pictures in a newspaper, unfortunately there wasn’t any recipe with it. So here you go-my own creation
Eggplant a’la Lasagna (gluten free, dairy , soy, grain free, Paleo friendly)
It required a little bit of preparation so I spread it out throughout the day.
You will need (portion for 2)
0.7lb organic ground turkey
1 big Potrobello mushroom
onion or celery sticks if you like
Fry them together with 1Tbsp of coconut oil in the pan; allow to cool off completely. additional spices: salt&pepper, paprika and my fav. turmeric.
I made my own but you need a thick tomato sauce. If you are making your own, do it ahead of time so there is not so much mess to clean up;)
1 big eggplant
use a sharp knife and cut your eggplant into thin slices; place on the counter , sprinkle with see salt and cover with paper towel for a few hours. This helps to remove excess water. After a while roast your eggplant in a oven for about 15 min. Check it often make sure it’s only to the point when it’s soft.
prepared 1 cup of spinach + 1 cup non dairy cheese (I used Daiya -Mozzarella Style Shreds)
lots of basil, oregano, chilli pepper, black pepper, salt
Last Step 5
Preheat the oven to 400 F. In a lightly greased baking dish place layers: eggplant-turkey-spinach, tomato sauce, cheese and start over again until you run out of ingredients. It will take from 45min-1h . But it’s soo worth it. I was honestly surprised, I could eat it all by myself. It was exactly what I needed: very cheesy, comfort dinner on a cold day.
Give it a try and your husband will love you forever and ever;)))
Have a beautiful day and take care,