Havana Nights Eggplant Pastelón

Ingredients

• 2 large eggplants (about 1.5 lbs), sliced lengthwise into 1/4-inch planks
• 1 lb lean ground beef
• 3 tbsp Salted Perfection Key West Select Blend
• 1 large yellow onion, finely diced
• 1 red bell pepper, cored and diced
• 1 cup tomato sauce (certified gluten-free)
• 1/2 cup pimiento-stuffed green olives, sliced
• 2 tbsp capers, drained
• 3 large eggs
• 1.5 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). We begin by respecting the eggplant. Lay the slices on a baking sheet, brush lightly with olive oil, and roast for 15 minutes until pliable and tender. Do not skip this; raw eggplant in a casserole is a culinary crime.
2. While the vegetable roasts, heat a large skillet over medium-high heat. Add the ground beef, onion, and red bell pepper. Cook, breaking up the meat, until the beef is browned and the vegetables are softened.
3. Stir in the Salted Perfection Key West Select Blend. Allow the cumin and lime peel notes to bloom in the heat for 30 seconds before adding the tomato sauce, olives, and capers. Simmer for 5 minutes to meld the flavors. Remove from heat.
4. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x9-inch casserole dish.
5. Construct the layers: Place a layer of roasted eggplant at the bottom, followed by half of the meat mixture, and a sprinkle of cheese. Repeat, finishing with a final layer of eggplant.
6. In a small bowl, whisk the eggs vigorously. This is our binder. Pour the beaten eggs evenly over the entire casserole, ensuring they seep into the crevices to hold the structure together.
7. Top with the remaining cheese. Bake uncovered for 25 to 30 minutes, until the eggs are set and the cheese is bubbling and golden brown.
8. Let the dish rest for 10 minutes before slicing to allow the layers to firm up. Garnish with fresh cilantro. DUNZO!