mhmm last week i defs had a limited pantry and decided it would be smart to just buy a few things and make a meal that would last a long time. this way, when my famjam came over for a couple of days i didn't have to worry about veggies going wrinkly. i got this recipe for a chilli bake-moussaka type thing from my friend the english girl in bc. it looked really yummy, so i decided to try it out myself. i made a couple of changes, but nothing big. it was reaaalllyy nommy!
what you need:
1 eggplant
1 medium zucchini
1/2 a large onion
1 can of diced tomatoes
1 medium package of lean ground beef
1 tsp olive oil
1 tsp smoked paprika
2 tsp chilli powder
1 tsp cumin
1 tsp chilli flakes
3 cloves of garlic
1/2 cup grated cheese
salt
step 1:
pre-heat oven to 375. cut up your eggplant and zucchini into slices (around 0.5 inches thick) and lay in a sieve. lightly salt both and lay out for 15-20 minutes. by then, you will see large drops of liquid sitting on top of the veggies. to get out as much water as possible, i decided to lay out the veggies on a couple sheets of paper towel.
step 2:
chop up your onion and garlic. saute in a large pan with olive oil till translucent. then add in your ground beef and cook. since i used an eggplant and a zucchini, i had leftovers of both. so i took the extra slices and finely diced them up.
step 3:
once your beef is brown, drain the fat - you want to have as little liquid in the mix as possible. add in the tomatoes (sans liquid), diced up eggplant and zucchini, cumin, chilli flakes, paprika and chilli powder. simmer for a few minutes until there's less liquid in the mix. i scooped some of it out with a spoon just to make sure it wasn't so watery when i went to put it in the dish.
step 4:
put your first layer of veggies down in a oven-proof dish. spoon in your first layer of meat mix on top, and if you have enough cheese, you can put some on the top of this layer. then repeat as many times as you like. on the very top layer, add extra cheese. it makes it uber gooey!
step 5:
lay some tin foil on the dish and put in the oven for ~40 minutes. take the foil off in the last 10 minutes so the cheese gets all nice and brown and bubbly. then you're ready to eat!
this was a really, really yummy and filling meal. it over all didn't cost too much and it ended up lasting me a good 4 days! next time i may try it with some of the veggie stuff that looks like ground beef, and maybe add some more veggies in. possibly some strips of whole wheat lasagna too?
what you need:
1 eggplant
1 medium zucchini
1/2 a large onion
1 can of diced tomatoes
1 medium package of lean ground beef
1 tsp olive oil
1 tsp smoked paprika
2 tsp chilli powder
1 tsp cumin
1 tsp chilli flakes
3 cloves of garlic
1/2 cup grated cheese
salt
step 1:
pre-heat oven to 375. cut up your eggplant and zucchini into slices (around 0.5 inches thick) and lay in a sieve. lightly salt both and lay out for 15-20 minutes. by then, you will see large drops of liquid sitting on top of the veggies. to get out as much water as possible, i decided to lay out the veggies on a couple sheets of paper towel.
 | |
| the towel will soak up lots of extra liquid |
chop up your onion and garlic. saute in a large pan with olive oil till translucent. then add in your ground beef and cook. since i used an eggplant and a zucchini, i had leftovers of both. so i took the extra slices and finely diced them up.
step 3:
once your beef is brown, drain the fat - you want to have as little liquid in the mix as possible. add in the tomatoes (sans liquid), diced up eggplant and zucchini, cumin, chilli flakes, paprika and chilli powder. simmer for a few minutes until there's less liquid in the mix. i scooped some of it out with a spoon just to make sure it wasn't so watery when i went to put it in the dish.
step 4:
put your first layer of veggies down in a oven-proof dish. spoon in your first layer of meat mix on top, and if you have enough cheese, you can put some on the top of this layer. then repeat as many times as you like. on the very top layer, add extra cheese. it makes it uber gooey!
 |
| just starting the second layer of nommy-ness |
lay some tin foil on the dish and put in the oven for ~40 minutes. take the foil off in the last 10 minutes so the cheese gets all nice and brown and bubbly. then you're ready to eat!
 |
| the finished product! |
That looks great. Not the easiest meal to make, well done.
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