- 0:10 Prep
- 1:35 Cook
- 6 Servings
- Advanced
Ingredients
- 3 large eggplants, thinly sliced
- 1/4 cup (60ml) olive oil
- 1kg lamb mince
- 1 onion, chopped
- 1 teaspoon allspice
- 800g can tomatoes
- 1/2 cup water
- 1/4 cup chopped parsley
- 50g butter
- 2 tablespoons plain flour
- 1 1/2 cups milk
- pinch of nutmeg
- 1 egg
- 1/2 cup (40g) grated cheddar
Method
- Step 1Preheat oven to 180°C. In batches, cook 3 large eggplants, thinly sliced, in 1/4 cup (60ml) olive oil until golden.
- Step 2Brown 1kg lamb mince and 1 onion, chopped. Add 1 teaspoon allspice, 800g can tomatoes and 1/2 cup water. Simmer for 20-30 minutes. Stir in 1/4 cup chopped parsley. Divide some eggplant among ovenproof dishes. Top with half the mince. Layer again and finish with eggplant.
- Step 3Melt 50g butter. Stir in 2 tablespoons plain flour. Whisk in 1 1/2 cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over dishes and sprinkle 1/2 cup (40g) grated cheddar. Bake for 20-30 minutes.
- Low carb
- Low sodium
- Lower gi
Nutrition
2762 kj
Energy
45g
Fat Total
18g
Saturated Fat
6g
Fibre
44g
Protein
177mg
Cholesterol
251.06mg
Sodium
13g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Sue Ferris
- Publication: Fresh Living
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