2 large brinjals
400g beef mince
olive oil
1 red pepper
1 red onion
fresh garlic
¼ cup grated pecorino
1 box crushed tomatoes
Himalayan salt
cracked black pepper
1 cup grated mozzarella
1 tbls Italian herbs
1 handful finely chopped parsley


Cut the brinjals in half and place in a greased oven proof dish. Sprinkle with a little salt, pepper and olive oil, cover and bake on 180° for 45 minutes or until completely cooked and soft. While the brinjals are cooking, cook the mince. Pour a little olive oil in a non stick pan and heat. Add the chopped onion, minced fresh garlic and diced red pepper. Sauté for a few minutes. Add your mince and sauté until the pink disappeares. Mash with a masher to make sure your mince is fine. Add the herbs, salt and pepper. Give it s good mix. Add the box of crushed tomatoes. Cook until the mince is tender. Add the chopped parsley. Spoon the mince mixture over the cooked brinjals. Sprinkle with the cheeses and bake until the cheese has melted, is bubbling and slightly brown.

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