Ingredients

Scale

For the wild garden beef & rice filling:

1/2 Tablespoon olive oil
2 cups eggplant, peeled & chopped (or zucchini)
1/2 Tablespoon olive oil
1 medium onion, peeled & chopped
3 cloves garlic, peeled & chopped
3 mini sweet peppers, seeded and chopped (or 1/2 cup chopped bell pepper)
1/2 lb. very lean ground venison (or beef or other lean meat)
1 1/2 – 2 cups leftover rice
1 large tomato, peeled & chopped (about 1 1/2 cups)
2 eggs
2/3 cup salsa (I used my cilantro almond salsa – recipe here)
1/4 cup harissa paste (recipe here – or use store bought harissa)
1 cup shredded Mexican cheese

For the cheesy bechamel topping:

1 1/2 cups plain yogurt
1/2 cup Sriracha ranch dressing (recipe here – or use store bought)
2 eggs
1/4 teaspoon each: salt & freshly ground pepper
1/8 teaspoon nutmeg
1 cup shredded Mexican cheese
1/4 cup breadcrumbs (optional)

Instructions

Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Toss the eggplant with 1/2 Tablespoon of oil and sprinkle with salt and pepper, then set in the oven to roast for about 20 minutes or until the eggplant is tender.
Meanwhile, heat the other 1/2 Tablespoon of olive oil in a large saute pan over medium heat. Swirl the oil around in the pan, then add the onion and garlic and cook until the onion is soft and translucent. Add the peppers and cook a few more minutes, then add the ground beef and cook until the meat is browned. Carefully drain off any excess fat, then stir in the roasted eggplant, rice and tomato. Pour this mixture into a deep casserole dish.
In a small mixing bowl, whisk the eggs, then stir in the salsa and harissa until well mixed. Pour over the rice mixture and stir to mix. Stir in 1 cup of shredded cheese. Pour the sauce on top of the rice mixture and stir to mix. Taste and add salt & pepper if needed, then use a spatula to smooth it out.
Now, make the topping: Whisk together the yogurt, sriracha ranch, eggs, salt, pepper and nutmeg until smooth. Stir in the cheese. If desired, sprinkle the top with breadcrumbs. (For gluten free, leave off the breadcrumbs or use GF breadcrumbs.)
Bake at 400 F. for 45 – 50 minutes or until the sauce on top is set and golden brown. Let sit for 10 – 15 minutes before serving.

Notes

If you have a dutch oven or saute pan that is oven-safe, you can prep and bake this all in one pan.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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