Low-carb beef mince skillet

Low-carb beef mince skillet with aubergine, olives and tomatoes. A juicy one-pan dinner that tastes of Italy.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 32 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 300g beef mince
• 1 aubergine
• 1 tin of tomatoes
• 50g olives
• 1 clove of garlic
• 1 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife

1. Finely dice the aubergine and finely chop the garlic.
2. Fry the mince in the hot olive oil until crumbly and browned.
3. Add the aubergine and garlic and keep frying for a good 5 min.
4. Deglaze with the chopped tomatoes and add the olives.
5. Let everything simmer over a medium heat for 10 min, until the sauce thickens.

Good to know

Italian comfort food that does without pasta entirely. The aubergines practically soak up the rich meat juices.

Swaps

Aubergine → courgette (courgettes soften a little faster but bring a similar amount of fibre).

Cooking tips

Aubergines act like a sponge when frying. Don't add more oil to the pan – the meat juices are plenty for cooking them.

Storage

Mince stews often taste even better the next day, once the flavours have had the night to develop.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes