Scott's Restaurant (01245) 380161

INGREDIENTS to serve 4 - 6 people :-

1 large

onion - finely chopped

2 cloves

garlic - crushed

500 g

1 lb

minced lamb


1 tablespoon

fresh thyme - chopped

1 teaspoon

dried thyme

400 g

14 oz

can of chopped tomatoes

1 tablespoon

tomato puree

1 large


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


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.