This is a traditional Greek dish of layered eggplant and tomato.
40 minutes preparation + 45 minutes cooking
16 serves of vegies in this recipe
1 medium eggplant, cut into 1cm slices
400g lean lamb mince
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, peeled and grated
425g can crushed tomatoes with herbs
1 tablespoon tomato paste
1/3 cup white wine (optional)
1 bay leaf
Olive or canola oil spray
1 ¼ cups low-fat milk
1 ½ tablespoons plain flour
15g grated Parmesan cheese
1 cup reduced-fat ricotta
Pinch cayenne pepper
Pinch ground nutmeg
Preheat oven to 180 °C. Sprinkle eggplant with salt and leave for 30 minutes. Heat non-stick frypan and cook lamb over medium-high heat until browned. Remove lamb and cook the onion and garlic in meat juices until softened. Return the meat, add carrot, tomatoes, tomato paste, wine and bay leaf, cover and simmer for 15-20 minutes. Heat the grill. Rinse eggplant slices with water and pat dry with paper towels. Spray lightly with oil and grill until golden on each side. Lay half the slices in an oblong baking dish (30cm x 20cm). Cover with half the meat sauce. Repeat. In a saucepan, mix a little milk and flour until smooth. Stir in remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir through Parmesan cheese. Stir in ricotta, cayenne pepper and nutmeg. Pour over dish and bake for 40-45 minutes until golden brown.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 6
Serve size: 387 g