Here’s a recipe for a complete dinner you can put together tonight. On the other hand, you could make it today and freeze it, so you have a meal on hand when you’re running short on time.
Ingredients
- 2 large (about 1.2kg) eggplants, ends trimmed, thinly sliced crossways
- 80ml (1/3 cup) olive oil
- 300g penne rigate
- 1kg lamb mince
- 3 carrots, peeled, finely chopped
- 3 green zucchini, ends trimmed, finely chopped
- 1 brown onion, halved, coarsely chopped
- 3 garlic cloves, crushed
- 1 x 800g can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh oregano
- 500g Tamar Valley Greek Style Yoghurt
- 2 eggs, lightly whisked
- 25g (1/4 cup) dried (packaged) breadcrumbs
- 45g (1/2 cup) shredded parmesan
Method
- Step 1Preheat oven to 180°C. Brush eggplant slices with oil. Heat a non-stick frying pan over medium-high heat. Add one-third of eggplant slices and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant, reheating pan between batches.
- Step 2Meanwhile: cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
- Step 3Add half the mince to the frying pan and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until it changes colour. Transfer to a large saucepan. Repeat with remaining mince. Add carrot, zucchini, onion and garlic to the frying pan and cook, stirring, for 5 minutes or until onion softens. Transfer to the saucepan with the mince.
- Step 4Add tomato and tomato paste to mince mixture. Cook, stirring occasionally, over medium heat for 20 minutes or until sauce thickens. Add oregano and pasta, and stir to combine.
- Step 5Line the bases of two 2L (8-cup) capacity ovenproof baking dishes with one-third of the eggplant. Top with half the mince mixture. Continue layering with remaining eggplant and mince mixture, finishing with a layer of eggplant.
- Step 6Place yoghurt and egg in a bowl and stir to combine. Spread yoghurt mixture over eggplant in both dishes. Sprinkle with breadcrumbs and parmesan. Bake in oven for 30 minutes or until golden. Serve with, Greek salad and herb bread or steamed green beans.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1906 kj
Energy
23g
Fat Total
8g
Saturated Fat
6g
Fibre
28g
Protein
100mg
Cholesterol
241.67mg
Sodium
12g
Carbs (sugar)
31g
Carbs (total)
Notes
To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge overnight. Label, date and freeze. To thaw: Place in the fridge for 24 hours. To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in oven for 40 minutes or until heated through. Microwave thawing & reheating: Remove plastic wrap. Place pasta bake on a heatproof, microwave-safe plate. Heat, uncovered, on Defrost or Medium-Low/350watts/30% for 15-20 minutes or until pasta bake is almost thawed but still icy in the centre. Cover with foil and set aside for 10 minutes or until thawed in the centre. Remove foil. Cover loosely with damp paper towel and cook on Medium/500watts/50% for 15-18 minutes or until heated through.
- Author: Michelle Southan
- Image credit: Chris Court
- Publication: Australian Good Taste