Creamy, cheesy and super easy, this cheat’s version of the layered mince and eggplant classic is all Greek to us – and we love it!
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, chopped
- 1 garlic clove, crushed
- 1 small red capsicum, halved, deseeded, chopped
- 500g lamb mince
- 1 x 400g can crushed tomatoes
- 90g (1/3 cup) tomato paste
- 60ml (1/4 cup) red wine
- 2 teaspoons dried oregano
- 1 medium eggplant, thinly sliced
- Olive oil spray
- 1 x 530g btl Dolmio Bechamel Lasagne Pasta Bake sauce
- 15g (1/4 cup) shaved parmesan
- Mixed salad leaves, to serve
Method
- Step 1Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add capsicum. Cook, stirring, for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Stir in the tomato, tomato paste, wine and oregano. Bring to a simmer. Cover. Cook for 5 minutes or until mixture thickens.
- Step 2Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the eggplant with olive oil spray and cook for 1 minute each side or until tender.
- Step 3Preheat grill on medium-high. Place the mince mixture in a 1.5L (6-cup) capacity baking dish. Top with eggplant. Pour over the sauce. Top with parmesan. Cook under grill for 5 minutes or until golden. Serve with mixed salad leaves.
- Low carb
- Lower gi
Nutrition
2520 kj
Energy
39g
Fat Total
19g
Saturated Fat
5g
Fibre
36g
Protein
138mg
Cholesterol
491.47mg
Sodium
16g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Use a freezerproof dish. Cover. Label, date and freeze for up to 3 months. Thaw in the fridge overnight. To reheat, cover the dish with foil and place in an oven preheated to 180°C for 30 minutes or until heated through.
With a twist: Lamb & zucchini bake: Replace eggplant with 4 zucchini, thinly sliced lengthways.
- Author: Emma Braz
- Image credit: Steve Brown
- Publication: Australian Good Taste
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