Creamy Spinach & Brinjal Lasagne

½ c coconut oil

2 Lg Brinjals / Aubergines – cut into 1cm slices

1kg mince beef

1 Tbspn BBQ spice (sugar free)

Salt and Pepper to taste

3 Tbspn mixed herbs

2 x 50g sachet tomato paste

1 Tbspn Xylitol

2 tsp crushed garlic

¼ c water

2 x 300g packets Swiss Chard – stalks removed

1 c fresh cream

125g cream cheese

1 cup milk

3 eggs

1 c cheddar cheese – grated

1c mozzarella cheese - grated

Method:

·      Preheat oven to 190C.

·      Place coconut oil in a large baking tray and place in the oven to melt.

·      Remove the tray from the oven and place the brinjal slices on the tray.

·      Sprinkle with salt and place in oven for 15 minutes.

·      Brown the mince and add BBQ spice, herbs, salt, pepper, xylitol, tomato paste, garlic and water.

·      In a separate saucepan, wilt the spinach in a small amount of water.

·      Once wilted, drain the spinach and add the cream and cream cheese. Allow the mixture to thicken for about 5 minutes, while stirring gently.

·      Whisk the eggs and milk in a bowl.

·      In a large oven proof dish, arrange half of the brinjals in a layer.

·      Spread half the mince on top, followed by all the spinach.

·      Add another layer of brinjals and meat, and top with cheese.

·      Pour over the egg mixture and bake at 190C for 25 – 35 minutes.

·      Serve with a green salad.

Per 280 g serving:

365 Kcal

24.0 g Fat

6.5g Carbohydrate

29 g Protein

 Note: This is a high fat item. If you are on a weight loss plan, or have raised cholesterols, this is not a suitable menu option.