Eggplant ‘lasagna’ with lamb, roasted capsicum and a homemade tomato sauce (FODMAP friendly, gluten free)

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Bored with low FODMAP & gluten free diet? Try this awesome ‘lasagne’ layered with sliced eggplant, roast capsicum, carrot, green bean and lamb cooked in home made tomato paste. Hope it will put some sparkles in your spirit.

Eggplant ‘lasagne’ with lamb cooked in homemade tomato paste, roast capsicum & vegetables (low FODMAP & gluten free)

Recipe is as follow:

(Serves 8 as a low FODMAP recipe)

Ingredients

 
  • 400g lamb mince
  • 2-3 eggplants, less than 300g
  • 2-3 capsicums, less than 300g
  • 2-3 carrots, less than 300g
  • 2-3 zucchinis, less than 300g
  • a few handful of green beans, less than 200g
  • 500g ripe tomatoes
  • a little olive oil
  • rice flour for dusting (approx 2 tbsp) & thickening (2 tsp)
  • a few sprigs of thyme & rosemary, approx 5g eacj
  • 1 tsp sugar (optional)
  • salt and pepper

Method

  • Eggplants

Slice the eggplants lengthwise, I prefer it quite thin (0.3-0.5cm) so it won’t soak up too much olive oil & have sufficient for 3 layers; discard the end pieces mostly with skins; dust the eggplant slices with rice flour;  In a frying pan, heat up some olive oil; pan fry the eggplant slices until slightly brown; then transfer & cook the eggplant slices under an oven grill until fully cooked

  • Capsicums

Cut each capsicum in half; remove and discard seeds and membrane. cut each capsicum into 8 slices lengthwise (the sides should be flat); grill under an oven grill, skin side up, until the skin blisters and blackens; remove from heat to cool; once cool, use a knife to remove the skin; cut the capsicum slices into strips approx 1cm wide

  • Lamb in tomato sauce

Score a X at the bottom of each tomato;  cook the tomatoes in boiling water briefly until the skin peels off; cool the tomatoes under running water; once cool, remove the skin, stem & seeds; then roughly chopped the tomatoes; return the tomatoes to a sauce pan; add pinch of salt, pepper, 1tsp of sugar, some thyme leaves & finely chopped rosemary, bring to boil; then simmer at low heat for 15 minutes

Lamb – heat up some cooking oil in a frying pan, saute the lamb mince until just cooked; add the home made tomato sauce, stir well; mix 2 tsp rice flour with 1 tbs water; add the rice flour mixture to the lamb, stir constantly until the sauce thicken (approx 2 minutes)

  • Carrots – skin peeled and thinly sliced; steam till soft
  • Zucchinis – sliced, steam briefly
  • Green beans – remove the ends; steam till soft

Assemble

  • Line a an oven proof container with baking paper; first a layer of eggplant slices; then 1/2 of the vegetables; followed by 1/2 of the lamb
  •  A second layer of eggplant slices; 1/2 of the vegetables & 1/2 of the lamb  (reserve a few capsicum slices)
  • A third layer of eggplant slices; garnish with a few capsicum slices

You can cook this in an oven or in a microwave:

  • If serve immediately, using an oven is a good option; pre-heat the oven at 180c; cover the container with foil and cook in the oven for approx 15 minutes, or until warm through
  • I prefer to leave the ‘lasagne’ in the fridge overnight for more intensified flavors; so I cling wrap the container; put something heavy on top; leave it in fridge over night; The next day, cut the ‘lasagne’  into large pieces, cook each piece in microwave for 3 minutes on high. It is easier to cut it in pieces while cold.
  • Garnish with thyme leaves

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