Tuesday, August 27, 2013

Paleo Mexican Eggplant Casserole

Prep time: 60min
Cook time: 45min

1lb Ground Beef, cooked and drained
4 Small Purple Eggplant, peel and cut into 1 inch cubes
1/2t salt
1 Small Onion, chopped
2C Fresh Tomatoes, chopped
4 Cloves Garlic, minced
1t Dried Cilantro
1/4t Chipotle Powder
1/2T Cumin
4 Eggs
2C Shredded Almond Cheese Mozzarella Style (or you can use an aged cheddar if you can have dairy)
Olive Oil to grease pan
Plain Yogurt for a Dollop on Top (if you are able to have dairy)

Peel and cube the eggplant and place in a sauce pan. Add just enough water to cover the eggplant. Add the salt/stir and bring to a boil for 10min. Drain in a colander.  Cook your meat and drain your meat. In a large bowl, beat the eggs with the spices. Put the eggplant and meat in the egg mixture and stir to combine. Pour the bowl into a 9x13 glass or metal baking pan greased with Olive Oil. Cover with foil and bake at 375 for 30min, then take foil off, top with cheese and bake uncovered for another 15min. Serve hot!

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