My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!
• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!
Little by little, I’ve been modifying recipes in my effort to minimize sugar and gluten intake. In this process, one of the most important things has been to come up with a substitute that genuinely tastes just as good, if not better than the original recipe.
As a huge homemade pizza fan, I wasn’t sure how to go about removing the dough but decided to give eggplant a chance. I surprised myself by really loving this recipe, realizing that it’s actually the toppings that make or break the pizza, not necessarily the dough. (:
• Olive oil
• 1 Eggplant (From your local farmers market, if possible. If not, stores like Whole Foods source a decent selection of produce from local farms.)
• Pasta sauce (Here’s a post I wrote about choosing the best sauce. Here’s my favorite brand!)
• Grated cheese (Tillamook is my absolute favorite.)
• Pepperoni (I got this pepperoni from Whole Foods and love it!)
• Fresh spinach
1. Preheat oven to 375 F and line baking sheet.
2. Slice eggplant width-wise (AKA “hamburger style”) into roughly 1/2″ thick rounds.
3. Lightly brush both sides of eggplant rounds with olive oil.
4. Arrange eggplant rounds on baking sheet and add your sauce and toppings! I opted for cheese, pepperoni and fresh spinach.
5. Bake pizza rounds in the oven for about 10 minutes, or until cheese melts.