Layered aubergines (eggplants)
3 smaller aubergines
500 g minced meat (any kind)
1 big onion
2-3 tbs. lard or oil (any kind)
10 ml sugar free natural tomato juice
200 g Totu cream extra (sour cream for non-paleo diets)
1-2 tbs. lemon juice
50 ml water
ground black peppers
For greasing the dish:
a walnut sized lard or oil (any kind)
1-2 tbs. peeled Tigernuts crumbs
For the top:
100 g white Cheddar cheese ripened for more than a year
Sauté the chopped onion in the heated lard until translucent. Add the minced meat to the onion. Fry the meat until it becomes white occasionally stirring it. Add the tomato juice to the meat. Add the thyme, basil, rosemary, black pepper and the salt. Cook it until the meat becomes soft. While the meat is cooking, cut the aubergines into 5 mm thick slices. Fry both sides of the dry aubergines for a short time. Grease the dish then sprinkle it with Tigernuts crumbs.
Put one layer of aubergines to the bottom of the dish. Then put half of the meat on top of the aubergines. Spread one third of the Totu cream extra mixed with lemon juice, water and salt in the dish. Another layer of aubergines comes next then the other half of the meat. A third of the Totu cream extra comes next. Spread the rest of the aubergines then the rest of the Totu cream.
Cover the dish with aluminium foil and put it into the oven heated to 180 degrees. Fry it for 20-25 minutes then take it out and sprinkle it with the grated cheese. Put it back to the oven and fry it until the cheese melts on the top. It is most delicious if consumed warm.