WebInstructions. Preheat the oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick (1cm) slices. Brush olive oil on both sides of the slices and sprinkle with salt. …
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Web1. Preheat the oven to 180°C/350°F/gas 4. Heat the oil in a heavy-based, flameproof casserole dish over a medium heat, add the onion, celery and garlic and …
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WebVegetarian Parmesan. Here’s a delicious and easy low-carb recipe with a chunky fresh tomato sauce and lots of melting cheese. The …
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WebLamb & Chickpea Chili for Two. 3. This spicy chili for two has a North African spin with lamb, cinnamon and harissa. If you can't find harissa, use mild chili powder in its place. You can turn up the heat with a little …
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WebSeason with salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 15 minutes. Remove from heat and let the sauce cool for 10 minutes. Mix in the breadcrumbs (pork rinds for keto) and egg …
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WebDrizzle with olive oil and season with salt and pepper. Bake uncovered at 400 F until eggplant and broccoli are tender, about 20 minutes. Assemble Casserole: Add roasted eggplant and broccoli to …
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This vegetable-packed casserole has roasted eggplant, broccoli, fresh tomatoes, shredded cheese, and sliced olives. Without any meat or sauces, it's a lighter main course that is both low carb and vegetarian. Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper.
Add the tomato paste and cook for 3 minutes. Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened. While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise. Sprinkle the slices with the remaining salt and set them aside on absorbent paper for 10 minutes.
In a small saucepan, add the cream cheese, cream, and butter, and place over medium heat. Heat until completely melted, and whisk well. Add the mozzarella cheese and whisk well. Remove from the heat. Preheat the oven to 180C/355F. Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices.
Preheat the oven to 180C/355F. Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices. Repeat these layers twice more, ending with a layer of eggplant. Pour over the cheese sauce, smooth out and top with the cheddar. Bake in the oven for 35-40 minutes until the top is golden.