Ingredients
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1 medium Aubergines
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Oil spray
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1½ teaspoons Olive Oil
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½ small Onion
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1 Garlic
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1 medium Carrots
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260 g lean Beef
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1 teaspoon dried Oregano
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¼ teaspoon ground Cinnamon
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Pinch of ground Nutmeg
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Pinch of ground Paprika
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220 g tinned crushed Tomatoes
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½ cup (125 ml) reduced-salt Vegetable Stock
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1 medium Potatoes
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40 g reduced-fat Cheddar Cheese
Directions
Steps
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1
Done
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Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper. |
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2
Done
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Lay the sliced aubergine in a single layer on the lined baking tray and spray lightly with oil spray. Bake in the oven for 15–20 minutes until tender. Set aside. |
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3
Done
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Heat the oil in a large saucepan over medium heat. Add the onion, garlic and carrot and cook for 5 minutes or until soft, stirring occasionally. |
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4
Done
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Add the mince and cook for 10–15 minutes or until browned, stirring frequently with a wooden spoon to help break up the mince. Add the oregano, cinnamon, nutmeg, paprika, tomatoes and stock and stir to combine. Reduce the heat to medium–low and simmer, covered, for 15 minutes, stirring occasionally. |
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5
Done
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Meanwhile, place the potato in a saucepan. Add enough cold water to almost cover it and bring to the boil. Boil for 15 minutes or until the potato is tender. Drain and set aside to cool. When cool enough to handle, cut into 5 mm thick slices. |
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6
Done
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Spread a small ladleful of the meat mixture over the base of a 2-litre capacity dish. Layer half of the aubergine slices and half of the remaining meat mixture. Repeat the layers again, finishing with the meat mixture on top. |
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7
Done
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Arrange the potato slices over the meat mixture and sprinkle over the cheese. |
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8
Done
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Bake for 30 minutes or until the potato slices are golden and the cheese has melted. Leave to stand for 5 minutes and serve. |
