Here’s a classic dish with a Golden Door twist. Traditionally made with beef mince, our super-nourishing version uses chicken mince or french lentils.
2 brown onions, finely sliced
250 g lean chicken mince or french lentils (for a vegetarian option)
100 g mushrooms, finely chopped
11/2 teaspoons smoked paprika
300 g mixed cabbage (eg red, sugarloaf, wombok), shredded
1 eggplant, sliced into 5mm rounds
1/2 cup fresh basil, chopped
2 sweet potatoes, sliced
150 g kale or silverbeet, shredded
2 carrots, sliced thinly on the diagonal
2 roasted capsicums
2 tablespoons reduced fat feta cheese, crumbled (optional)
Preheat oven to 180°C and line two baking trays with baking paper.
Place onions in a stainless steel frying pan over medium heat, add 2 tablespoons of water and cook until caramelised — about 5-6 minutes. Set aside.
Place mince, mushrooms and 1/2 teaspoon of paprika in a frying pan with 2 tablespoons of water or stock and cook, stirring frequently, until mince is browned off. Add 1 cup of the tomato sauce, mix well and cook for 15 minutes.
While sauce is cooking, place onions and cabbage on first lined baking tray and cover with foil. Place eggplant on second baking tray and sprinkle with remaining teaspoon of paprika. Place both trays in the oven for approximately 15 minutes. Remove from the oven and add fresh basil to the cabbage. Increase oven temperature to 200°C.
Place half the tomato meat sauce into bottom of a baking dish (about 25 cm square), then layer with all the potato slices and one third of the eggplant slices. Add all of the cabbage and onion mix, another third of the eggplant slices and all the kale. Top with the carrot, then the capsicum, and finish off with a layer of crumbled feta, the remaining eggplant and remaining tomato meat sauce. Cover with baking paper and foil and bake for 25 minutes. Remove foil and paper and bake for a further 5 minutes, to brown the top.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.