This recipe all started when I picked up a bag of eggplants for $2 from a roadside stall in Byron Bay. I don’t usually eat a lot of eggplant, but these ones looked particularly good, and besides… it was only $2! I couldn’t resist.
Initially, I had the idea to pop some spinach through this dish and then serve it on top of quinoa. But we have a friend staying with us at the moment who wanted to see how I used my vegetable spiraler to make zucchini noodles. So it turned into a “paleo pasta with eggplant and lamb” recipe instead!
The mushrooms were her idea, and they give it a depth of flavour and some added texture. It was starting to look a lot like a paleo bolognese sauce recipe, with lamb instead of beef, and loads of veggies. And we added a chilli from her veggie garden. Yum.
Please note! Lamb mince can tend to be fattier than beef mince, so if you’d prefer your sauce not too oily, you can always fry off the lamb first, tipping off the excess oil when you’re done and setting the meat aside to add during the recipe below.
1 red onion, diced
1 tbsp extra virgin olive oil
500g lamb mince
1 medium eggplant, diced into 1cm cubes
1 clove garlic, crushed
1 long red chilli, chopped finely
2 medium Swiss brown mushrooms
1 tsp fresh rosemary, chopped finely
1 tsp oregano, chopped finely
1 tbsp balsamic vinegar
1 tbsp nutritional yeast (optional)
3 small zucchinis
A few basil leaves, torn
Let’s do this!
In a large frypan, sauteé the onion over a medium heat until soft.
Add the mince and stir gently until browned.
Add the eggplant and garlic and chilli and sauteé for one more minute.
Add the mushrooms, passata, herbs, balsamic vinegar and nutritional yeast, and simmer over a low heat, uncovered, for around 30 minutes or until the sauce thickens.
Meanwhile, cut your zucchini into long noodles, using either a spiraler or vegetable peeler.
At the last minute, fold the basil leaves through the sauce, and then serve on top of the noodles.
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