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Thursday, 23 January 2014

Featured food of the day Aubergine or egg plant.

Why not try this great low carb recipe.

Ingredients serves two
250 grams ground/minced beef 
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste 

Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown. 

A truly great meal, very easy and low carb, enjoy !

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. 

Aubergine/egg plant information from the Worlds Healthiest Foods site here. WHF is a not for profit goldmine of great food information.



Anonymous said...

When growing up I never liked Aubergines, don't know why? Nowadays I use them lots in place of lasagne.


Anonymous said...

"Eggplant also contains phytonutrients such as nasunin and chlorogenic acid." For a lay person like me enough to say they taste ok, and make an alternative to pasta. Does any one know if you can do a stuffed aubergine in the oven similar to a red pepper stuffed with mince? If you do I'll pass the recipe on to my wife.

Thanks John

Lowcarb team member said...

Sounds cool to me John. Let us know how you get on. If you try it how about sending in a pic and the details to and we will post it up.


Lowcarb team member said...

Hi John

I did a google search and found this stuffed aubergine recipe - sounded good to me. If you try it hope you and your wife enjoy it.

Many thanks for your comment

All the best Jan

Galina L. said...

I love eggplants, it is a very versatile plant - adding it is the best way to create a silky texture in a meat stew, it cold be used in layered dishes like the one featured in the post,to be a base for a burger, or just be a part of a vegetable medley, my mother even makes fermented eggplants . Sometimes eggplant can be a little on a bitter side (soaking in a salty water weighted seems to work) and it soaks butter from a skillet (or a frying pan)so well, that even a person who eats a high-fat diet could mind - so I often pre-cook my sliced to 1/2 inch thickness eggplant in a Foreman grill for 5 minutes and it makes life easier.
I think "skillet" is a synonymous with a "frying pan", but the word "pan" means just a cooking vessel, could a a souse pan, probably flatter than a soup pot.