Recipe by: © Copyright, Annabel Langbein Media
Take a trip to Greece – eggplant becomes meltingly tender when cooked in a layered bake like this. It’s a great dish to make ahead, and reheats well.
- 2 tbsp oil
- 500 g Australian premium beef mince
- 2 cloves garlic, crushed
- ¼ cup tomato paste
- 2 cups tomato pasta sauce
- ½ cup red wine
- ½ cup water
- 1 bay leaf
- Salt and pepper, to season
- 2 tbsp parsley, finely chopped
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground allspice
- 1 large eggplant, or 2 medium, sliced
- 500 g natural yoghurt
- 2 eggs
- ½ cup grated Parmesan cheese, plus extra to sprinkle
- Preheat oven to 180°C.
- Heat oil in a large deep pan and brown mince with garlic and tomato paste, breaking meat up with a wooden spoon as it browns.
- Add remaining ingredients, stir and simmer gently 15 minutes, stirring now and then. Check seasoning and adjust to taste.
- Mix spices through meat sauce. Place half the sauce in a baking dish (about 25cm x 30cm) and cover with half the sliced eggplant.
- Top with remaining meat sauce and then another layer of eggplant.
- Mix the yoghurt with egg and parmesan and spread over eggplant. Sprinkle with a couple of handfuls of extra cheese.
- Bake until golden and bubbling and eggplant is tender, about 1 hour.
White sauce can be used in place of yoghurt.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.6 g|
|Total carbohydrates||14.2 g|
|- Sugars||12.5 g|
|Dietary fibre||4.9 g|