INGREDIENTS to serve 4 - 6 people :-
1 large |
onion - finely chopped |
|||
2 cloves |
garlic - crushed |
|||
500 g |
1 lb |
minced lamb |
||
or |
1 tablespoon |
fresh thyme - chopped |
||
1 teaspoon |
dried thyme |
|||
400 g |
14 oz |
can of chopped tomatoes |
||
1 tablespoon |
tomato puree |
|||
1 large |
aubergine |
|||
1 teaspoon |
vegetable oil |
|||
1 teaspoon |
cornflour mixed with a little water to a smooth paste |
|||
salt & pepper to taste |
||||
300 ml |
½ pt |
low fat natural yoghurt |
||
1 large |
egg - beaten |
|||
1 teaspoon |
English mustard |
|||
25 g |
1 oz |
Cheddar cheese - finely grated |
METHOD :-
Dry fry the onion, garlic, and mince for about 5 minutes until the meat changes colour.
Add the thyme, tomatoes, and tomato puree and simmer for about 10 - 15 minutes.
Cut the aubergine into thin slices. Place on a non-stick baking sheet or baking parchment.
Brush them lightly with the vegetable oil. Grill for about 2 - 3 minutes on each side until just soft and golden.
Add the cornflour mix to the mince and stir until thickened. Add salt & pepper to taste.
In an ovenproof dish of about 2 pints capacity, layer alternately with mince and aubergine.
Combine the yoghurt, egg, mustard, and cheese, and season to taste. Pour over the dish.
Bake at Gas mark 4 / 350oF. / 180oC. for 30 - 40 minutes until golden brown and bubbly.