SPINACH & AUBERGINE MINIMEATZZAS
PREP AND COOK TIME 30 MINS | MAKES 12
500g lean minced beef
1 egg, lightly beaten
100g red onion, coarsely grated
1 clove garlic, crushed
30g ground almonds
1 tbsp finely chopped fresh flat-leaf parsley
½ tsp finely chopped fresh rosemary
95g tomato paste
30g baby spinach leaves
180g baby aubergines, sliced thinly crossways
2 tbsp extra virgin olive oil Parsley leaves, to garnish
5 macadamias, grated
Preheat the oven to 220°C. Line two large oven trays with baking paper. Combine beef, egg, onion, garlic, ground almonds and herbs in a large bowl; season.
Roll 2 level tablespoons of mixture into balls, flatten into 9cm rounds; place on trays. Spread tomato paste on rounds; top with spinach and aubergine. Drizzle with oil; season. Bake for 15 mins or until bases are cooked through.
Top with parsley and macadamia. Serve hot.