Mexican Beef, Bean and Eggplant Casserole

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“Casseroles are one-pot-wonders!” ~ Carla Hall

 

I love a good casserole, and this one will feed a crowd! This tasty casserole is a filling meal, especially with a side of vegetables or salad. It is gluten-free and low carb too for people who are following those ways of eating.

Any left-overs are terrific served with corn chips, and we’ve even used them in tacos and burritos, or as toasted sandwich fillings.

Ingredients

500g ground beef, two medium onions, 6 cloves of garlic, 1 red capsicum (bell pepper), 1 teaspoon Mexican Chilli powder (or to taste), 3 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 beef stock cube, 2 tablespoons tomato paste, 2 cans of diced tomatoes, 1 tablespoon dark chocolate (optional but good! – see this recipe for why), 3 large eggplants (aubergines). salt, pepper, olive oil, grated cheese (minimum of one cup)

Vegetarian or vegan? Substitute 2 cans of brown lentils for the beef mince, and use a vegan cheese.

 

Method

Eggplant

Slice the eggplant into rounds, about 1cm thick. Sprinkle lightly with salt and leave for an hour for them to sweat. Pat down with a clean dish towel to remove the moisture. This will remove any bitterness. If you are using small eggplant you can omit this step.

NB: While the eggplant is sitting, make your mince sauce.

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Lightly brush or spray the eggplant slices with oil, and then grill or pan fry until browned on each side.

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Set aside. Try not to eat too many. 🙂

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Mince Recipe

Add a tablespoon of oil to a large pot over medium heat. Add in your chopped onions and cook until softened but not coloured. Then add the beef mince and brown well.

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Now add in the spices and garlic, stir well and cook for a minute or two until fragrant. Then add the kidney beans, Capsicum, tomato and tomato paste. Stir well.

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Simmer for twenty minutes and then add the dark chocolate, if using. Adjust seasoning to your taste. Set mince aside to cool slightly.

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Assemble the Casserole

Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Grease a 20cm x 30 cm deep casserole or lasagne tray or use your own favourite dish. You could also make two smaller casseroles if you prefer!

Place a layer of eggplant along the bottom of the casserole and then cover with a layer of mince.

Place a second layer of eggplant and then more mince.

 

Top the casserole with the final eggplant slices and then spread grated cheese over the top.

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Bake in a moderate oven for 30 to 45 minutes or until heated through and top nicely browned.

Serve with salad, vegetables, rice, bread or corn chips.

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Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.
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2 thoughts on “Mexican Beef, Bean and Eggplant Casserole

  1. You must be a mind reader because I bought eggplants and then didn’t know what to with them or find a recipe my family would like. This one is perfect! Thank you

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