INGREDIENTS to serve 4 - 6 people :-
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1 large |
onion - finely chopped |
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2 cloves |
garlic - crushed |
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500 g |
1 lb |
minced lamb |
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or |
1 tablespoon |
fresh thyme - chopped |
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1 teaspoon |
dried thyme |
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400 g |
14 oz |
can of chopped tomatoes |
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1 tablespoon |
tomato puree |
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1 large |
aubergine |
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1 teaspoon |
vegetable oil |
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1 teaspoon |
cornflour mixed with a little water to a smooth paste |
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salt & pepper to taste |
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300 ml |
½ pt |
low fat natural yoghurt |
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1 large |
egg - beaten |
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1 teaspoon |
English mustard |
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25 g |
1 oz |
Cheddar cheese - finely grated |
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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.