- Recipe by Dr Sue Shepherd
- Serves 4-6
- 425ml Vitasoy Soy Milky Lite
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 350g lean beef mince
- 1/2 tsp dried oregano
- Freshly ground salt and pepper, to taste
- 1 medium carrot, diced
- 1 stick celery, sliced
- 440g can diced tomatoes
- 300ml water to just under 1 tsp gluten free beef stock
- 1 large (about 450g) eggplant, sliced
- 30g dairy free reduced fat spread
- 45g gluten free plain flour
- 1 tsp ground nutmeg
- Freshly ground salt and pepper, extra, to taste
- Preheat the oven to 180°C (160°C fan forced) and lightly grease a 5 cup capacity ovenproof dish.
- Heat 1/2 tbsp of oil in a heavy based medium saucepan. Cook the onion and garlic for 2 minutes. Add the mince, oregano and salt and pepper and brown for 4 minutes,breaking up any lumps with a fork.
- Add the carrot, celery, tomatoes and stock. Bring to the boil and simmer for 20 minutes while partially covered and stirring occasionally. Remove cover and simmer for 5 minutes or until the sauce thickens.
- Meanwhile, lightly brush the eggplant with the remaining oil. Heat a large heavy based non-stick frying pan. Cook the sliced eggplant for 4 minutes over a low heat,sprinkle over 2 tablespoons of water and turn over.
- Cook for a further 4-5 minutes or until golden and softened. Set aside.
- Melt the spread in a medium sized non-stick saucepan. When hot and foamy, stir in the flour. Cook over a low heat stirring constantly for 1-2 minutes or until lightlygolden.
- Remove the pan from the heat and gradually add the Vitasoy Soy Milky Lite, whisking constantly until smooth. Add a pinch of the nutmeg and season to taste.
- Return the pan to a medium-low heat and cook, stirring constantly until sauce boils and thickens. Remove from heat.
- Place the eggplant slices in the base of the prepared dish. Spread with the meat sauce and pour over the white sauce.
- Sprinkle with extra nutmeg, salt and pepper and bake for 20 minutes or until firm.
- Stand for 5minutes before serving. Delicious served with a mixed garden salad.
Tip: Meat sauce can be made up to 2 days in advance.
Nutritional Analysis – Amount per Serve