09 Jun Eggplant Parmigiana With Zucchini Mince
We are loving the plant-based takes on those all-time classics, like this Eggplant Parmigiana with Zucchini ‘mince’ and Avocado oil.
So warming and nourishing, and a delicious way to get your daily dose of nutrient-dense veggies.
This yummy healthy recipe by Luke Hines is Vegan, Keto and Paleo and we hope you love it as much as we do!
Ingredients
1/2 eggplant, sliced lengthways
1/2 tablespoon extra-virgin avocado oil
1 teaspoon hemp seeds, or pine nuts
salt and pepper to season
Zucchini ‘mince’
1/2 tablespoon coconut oil, for frying
1 garlic clove, finely diced
1/2 brown onion. finely diced
1/2 zucchini, finely diced
1/2 cup tinned or fresh cherry tomatoes, or tomato passata
1/4 teaspoon dried Italian herbs
Method
Get started by slicing your eggplant into thick finger width pieces. Pat dry with some paper towel to remove any excess moisture, rub well all over with extra-virgin avocado oil and season well with salt. Cook either on a griddle pan or under the grill in the oven until golden brown around the edges and softened through.
Meanwhile, for the zucchini bolognese, heat a fry pan with the coconut oil over medium-high heat. Add the garlic and onion and sauté for 2-3 minutes until softened and aromatic.
Now add in the diced zucchini and continue to cook, stirring for 2-3 minutes until softened.
Pour in the tinned cherry tomatoes along with the Italian herbs. Simmer for 4-5 minutes until your sauce thickens and the flavours develop.
Serve your zucchini bolognese on top of your eggplant slices, garnish with hemp seeds or pine nuts, drizzle a little extra avocado oil, season with salt and pepper and enjoy!