Solo: Aubergine Lasagna

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Solo: Aubergine Lasagna

Aubergine slices topped with a saucy tomato and mince mixture, served with Swiss chard and hard cheese.

Ingredients to serve 1

  • 1 x aubergine – slice lengthways (½ cm)
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 125g x beef mince
  • 1 x tomato – dice (½ cm)
  • ¼ sachet x tomato paste
  • 1 tbsp x balsamic vinegar
  • 5g x fresh basil – chop leaves finely
  • ¼ x lemon – cut into wedges
  • 50g x Swiss chard – slice into ribbons, discard stalks
  • 15g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergine: Place the slices on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 20-25 minutes until soft and golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Step 3

Tomato mince mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a little salt and cook for 5 minutes. Then add the garlic and cook for 30 seconds before adding the mince. Season generously with salt and pepper and break it up with a spoon. Cook for 5 minutes until golden, then add the tomato, tomato paste, balsamic vinegar and water (1 cup for 4; ½ cup for 2; ¼ cup for 1). Cook for 10 minutes until the sauce thickens and the mince is cooked through. In the last minute of cooking, add the basil. Season to taste.

Step 4

Swiss chard: Place a pan on medium-high heat, add the Swiss chard, a splash of water and wilt for 30 seconds. Season with salt and pepper.

Step 5

Serve by layering the aubergine slices and tomato mince mix. Serve the Swiss chard and lemon wedges on the side and top the Swiss chard with hard cheese shavings.