Aubergine and Beef Bake
This aubergine and beef bake brings together juicy, oven-roasted aubergine slices, a spiced tomato sauce and a golden Parmesan and crème fraîche crust. There's no flour or pasta in sight, yet it's genuinely filling. A pinch of cayenne gives the sauce a gentle kick that lifts it well above your usual mince pan. Perfect for a relaxed weeknight dinner.
Ingredients
- 500 g aubergines
- 400 g mixed minced beef and pork, or all beef mince if you prefer
- 6 tbsp olive oil
- salt
- pepper
- 0.5 bunch flat-leaf parsley
- 1 tin chopped tomatoes, about 400 g
- 2 tbsp tomato purée
- 2 cloves garlic
- 1 pinch sugar
- 1 pinch cayenne pepper
- 200 g light crème fraîche, or full-fat crème fraîche
- 100 g Parmesan, grated
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 780 kcal | 1,560 kcal |
| Carbohydrates | 18 g | 36 g |
| Protein | 48 g | 96 g |
| Fat | 57 g | 114 g |
| Fibre | 6 g | 12 g |
| of which sugar | 10 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C). Line a baking tray with baking paper and brush with a little olive oil.
- Wash the aubergines and cut into slices about 0.5 cm thick. Season both sides with salt, lay on the prepared tray and drizzle with 2 tbsp olive oil.
- Roast the aubergines on the middle shelf for 30 to 35 minutes, until soft and lightly browned.
- Meanwhile, fry the mince in a dry pan (no oil) until crumbly and lightly browned. Finely chop the garlic and add it in.
- Stir in the tomato purée and cook briefly, then pour in the chopped tomatoes. Season with salt, pepper, sugar and cayenne pepper.
- Finely chop the parsley and stir half of it through the mince mixture.
- In a bowl, mix the crème fraîche and grated Parmesan together well.
- Lightly grease an ovenproof dish. Layer the aubergine slices and mince mixture alternately, then spread the cheese and crème fraîche mixture evenly over the top.
- Bake at 200C (fan 180C) for about 15 minutes, until the cheese topping is golden. Scatter over the remaining parsley before serving.
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Nutrition facts per serving (estimate)
| Calories | 780 kcal |
|---|---|
| Carbohydrates | 18 g |
| Protein | 48 g |
| Fat | 57 g |
| Fibre | 6 g |
| of which sugar | 10 g |
Frequently asked questions
Is this bake really gluten-free?
Yes, the recipe contains no gluten ingredients. Even so, check the labels on your mince and crème fraîche, as recipes vary between brands.
Can I swap the mince for a vegetarian alternative?
Yes, you can use a plant-based mince. Just keep in mind that the cooking time and seasoning may need a little adjusting.
Can I make this bake ahead?
Absolutely. You can roast the aubergines and make the mince sauce in advance, then assemble and bake just before serving.
How many carbs are in each portion?
Each portion has an estimated 18 g of carbohydrates, mostly from the tomatoes and aubergine, which makes it a good fit for a lower-carb meal. Figures are estimates only.
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