Ingredients
- Eggplant — 600 g
- Tomato paste — 100 g
- Water — 300 ml
- Mozzarella cheese — 300 g
- Extra virgin olive oil — 40 g
- Turkey fillet — 600 g
- Garlic — 10 g
- Salt
- Ground Black Pepper
- Herbes de Provence
Method
- Wash eggplant under running water, dry with paper towels, cut into slices about 0.5 cm thick.
- We line a baking sheet with parchment, place eggplants on it in one layer, pour olive oil, salt and pepper to taste.
- We send the baking sheet to the oven preheated to 180 degrees.
- Roast eggplant for 7 minutes on each side.
- Pour the tomato paste and water into a heavy bottomed saucepan.
- Peel the garlic, pass through a press, add to the sauce.
- Add spices and cook for about 10 minutes over medium heat.
- Stew the minced meat in a frying pan. Grate the cheese, finely chop the basil.
- Mix cheese with basil.
- Lubricate the bottom of the baking dish with a small amount of tomato sauce, then lay out a layer of eggplant, minced meat on top of them, then sprinkle everything with mozzarella.
- We alternate all layers according to this principle, pour the last layer with tomato sauce.
- We send the form to the oven preheated to 180 degrees, bake for 15-20 minutes.
- Bon appetit!
Calories & macros
- Energy
- 117.9 kcal in 100 grams
- Protein
- 9.5
- Fat
- 7.2
- Carbohydrate
- 3.2
