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Ingredients
- 1 Aubergine or Eggplant sliced
- 400 g Lean minced Lamb
- 1 Vegetable or Canola Oil diced
- 1 stick Cinnamon optional
- 800 g Tomatoes chopped, Two 400 g cans
- 120 g Philadelphia Light Cheese with Garlic and Herbs
- 1 Worcestershire Sauce
- 150 g Greek Yoghurt 0% fat
- 40 g Parmesan Cheese finely grated
Ingredients
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Instructions
- Heat the Oven to 190°C.
- Beat the egg in a bowl with the Philly, yogurt and half of the Parmesan.
- In a hot frying pan brown the mince.
- When done, remove with a slotted spoon leaving behind the lamb fat.
- In the same pan, fry the slices of aubergine till brown on both sides.
- Set aside on kitchen towel and season to taste.
- Add the onion to the pan and fry gently. Add a little oil if necessary.
- Once softened, return the meat to the pan and stir in the chopped tomatoes and, if using, add the cinnamon.
- Simmer for 10 minutes, then season to taste.
- Remove the cinnamon stick then pour half of the mince into an oven proof dish.
- Top with half the aubergine slices and repeat.
- Top with the Philly mixture then sprinkle with the remaining Parmesan.
- Cook for 30 minutes until the top has browned.
Recipe Notes
If the mince mixture gets a little dry in stage 2 add a slosh of red wine or beef stock.
Add a few extra herbs and spices to give the mince a bit more flavour.
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