I love pasta, and i allow myself to eat it once in a while, however, my hypoglycemic condition does not allow me to feel well after that, and of course, if i want to be beach-bum ready all year long i have to cut on carbs!
Since i discovered quinoa and rice pasta my love for pasta came back. Many people say that the flavor is different, however it al depends on the taste you want to give to it (we are in charge of what our food tastes like, always!)
This time i just used the name and the prep, so my husband feels he is eating pasta all the way!
The eggplant helped with the structure and the lean turkey gave me the liberty of giving it the taste i wanted, and of course, i chose basil and rosemary to give the italian kick
In 45 minutes i made a complete and delicious dinner without many ingredients and a lot of flavor, i promise the taste was amazing!
(You can always use regular parmesan cheese or any other in order to be more tasty, but i prefer dairy free - almond cheese)
1 large eggplant, thinly sliced
500 gr Ground turkey (lean)
2 cups almond cheese
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 cup mushrooms, sliced
1 tsp. ground pepper
1 tsp. celery salt
1 small red onion
1 garlic clove
basil & rosemary to taste
-Turn the oven to 300 ºF.
-Bring a large pot to medium heat, add the olive oil and cook the garlic until caramel brown, add mushrooms and 1 cup diced eggplant, and the turkey.
-While cooking, blend together tomatoes, onion, and 1 tsp garlic and make a pureé.
-Add the pureé to the turkey mix and cook in medium heat for 5 minutes with basil and rosemary to get the taste and the aroma. Salt and pepper.
-Reserve and start assembling in a squared cristal Payrex.
-First floor: 3 eggplant slices
-Second Floor: Turkey mix
-Third Floor: Shredded almond cheese
-Repeat the process until you reach the top, the last thing should be cheese so it grates in the oven.
-Cover with aluminium foil, bring to the oven and let cook for 20 minutes.