Baked Chevon (Goat) and Eggplant with 3 Cheeses
Courtesy of Canadian Meat Goat Association
Servings: 6
Prep Time: 60 Min.
Cook Time: 1 Hr. 30 Min.
Prep Time: 60 Min.
Cook Time: 1 Hr. 30 Min.
What you need:
* 1 1/2 lbs. eggplant, peeled and cut into 1/2 in. slices, sprinkled with salt and left to drain for 1 hr.
Breadcrumb Mixture:
* 1 c. bread crumbs
* 3 Tbsp. olive oil
* 2/3 c. EACH grated mozzarella, parmesan and ricotta combined
Meat Sauce:
* 1 lb. ground chevon (goat)
* 2 Tbsp. olive oil
* 1 1/2 large yellow onions, chopped
* 1 1/2 c. chopped plum tomatoes
* 2 Tbsp. EACH tomato paste and pureed garlic
* 1/3 c. red wine
* 1/2 Tbsp. dried oregano
* 1 bay leaf
* 1 tsp. each balsamic vinegar and ground cinnamon
* 1/2 c. chopped fresh parsley
* pinch ground cloves or allspice
Breadcrumb Mixture:
* 1 c. bread crumbs
* 3 Tbsp. olive oil
* 2/3 c. EACH grated mozzarella, parmesan and ricotta combined
Meat Sauce:
* 1 lb. ground chevon (goat)
* 2 Tbsp. olive oil
* 1 1/2 large yellow onions, chopped
* 1 1/2 c. chopped plum tomatoes
* 2 Tbsp. EACH tomato paste and pureed garlic
* 1/3 c. red wine
* 1/2 Tbsp. dried oregano
* 1 bay leaf
* 1 tsp. each balsamic vinegar and ground cinnamon
* 1/2 c. chopped fresh parsley
* pinch ground cloves or allspice
What to do:
1. Peel the eggplant and cut into 1/2 in. slices, sprinkle with salt and let drain for 1 hr.
2. Heat the olive oil in a large skillet, add the onions and ground meat: sauté until meat begins to brown. Add the rest of the ingredients for the meat sauce and simmer over low heat for 45-50 min. until the sauce has thickened and most of the liquid has evaporated.
3. Meanwhile, preheat oven to 400°F. Rinse eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8-10 min. Flip the eggplant, brush the other side with oil and bake for another 8 min. The eggplant should look translucent and golden. Place on a paper towel to drain.
4. Lower the oven temp. to 350°F. Combine bread crumbs, olive oil and the three cheeses.
5. In 4 ramekins, spray with non-stick cooking spray then layer bread crumbs, eggplant, meat sauce, eggplant, breadcrumbs and finally cheese mixture. Bake for approx. 40 min. or until the top is golden brown. Let cool 15 min.
Note: The nutritional analysis is based on a mature animal being fed a 16% dairy ration.
2. Heat the olive oil in a large skillet, add the onions and ground meat: sauté until meat begins to brown. Add the rest of the ingredients for the meat sauce and simmer over low heat for 45-50 min. until the sauce has thickened and most of the liquid has evaporated.
3. Meanwhile, preheat oven to 400°F. Rinse eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8-10 min. Flip the eggplant, brush the other side with oil and bake for another 8 min. The eggplant should look translucent and golden. Place on a paper towel to drain.
4. Lower the oven temp. to 350°F. Combine bread crumbs, olive oil and the three cheeses.
5. In 4 ramekins, spray with non-stick cooking spray then layer bread crumbs, eggplant, meat sauce, eggplant, breadcrumbs and finally cheese mixture. Bake for approx. 40 min. or until the top is golden brown. Let cool 15 min.
Note: The nutritional analysis is based on a mature animal being fed a 16% dairy ration.
Nutritional information:
Calories: 460; Total Fat: 28g; Saturated Fat: 9g; Cholesterol: 90mg; Total Carbs: 31g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 610mg;