Eggplant Pasta Bake


  • 400g red kidney beans
  • 400g brown lentils
  • 500g turkey mince
  • 1 tbs tomato poase
  • 700ml passata
  • 1 eggplant
  • 1 red onion
  • 1 zucchini
  • 3 mushrooms
  • 1/2 brown onion
  • 1 tbs homemade vegetable stock
  • 1 tbs nutritional yeast flakes (optional)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp marjoram


Finely dice all vegetables (to save time, use a food processor!).

Heat a tablespoon of macadamia or coconut oil in a large frypan.

Add vegetables and stir for a couple of minutes.

Add spicesĀ and stock and cook until fragrant.

Add Turkey Mince and stir until browned.

Add Passata & Tomato Paste and cook for 5 minutes.

Drain and rinse lentils & kidney beans and add to pan.

Stir through and leave simmer for 15-20 minutes.

Serve with pasta (I like spelt pasta) or rice, or omit and add a side salad.

Serves 10-11

Pin It on Pinterest

Share This