1.5 syns + 4 HEa’s for entire recipe
1kg of aubergines (egg plant) sliced
400g of extra lean ground beef or lamb
1 large onion chopped finely
1 carrot chopped
1 courgette chopped
4 cloves of garlic
400g of passata
1 tablespoon of thyme
1 teaspoon of oregano
1/2 teaspoon of rosemary
1 tablespoon of tomato puree (1/2 syn)
splash of balsamic vinegar
200ml of beef stock (made up from 1 beef stock cube
1 teaspoon of marmite
1/2 teaspoon of chilli powder
1/2 teaspoon of cinnamon
1 teaspoon of brown sugar (1 syn)
for the cheese sauce:
1 packet of fat free soft cheese (or a tub of quark if you can’t get this)
1 cup of fat free natural yoghurt
112g of cheddar (4xHEa portions)
Place the aubergine slices in a colander over a large bowl, layering with a sprinkling of salt. Leave to stand for 20mins.
Spray a frying pan with some non stick spray and brown the meat. Once all the meat is browned, drain off any excess fat and set aside.
Spray the frying pan again with some non stick spray and add the onion. Add a tablespoon of water if need to stop the onion from sticking. Cook for approx 2 minutes until golden and add the garlic. Cook for a further 2 mins.
Return the meat to the pan with the onion. Add the carrot and courgette. Then add the herbs, passata, tomato puree, sugar, marmite, beef stock and splash of balsamic vinegar. Bring to the boil and then cover and simmer for 20 mins.
Preheat a grill pan or George Forman Grill. Rinse and pat dry the aubergine. Spray the grill pan with some non stick spray and place the aubergine on the pan, cook each side for approx 4 mins then turn over and cook the other side. Repeat this for all slices of aubergine.
Layer the aubergine and meat mixture in a oven proof dish. Making sure the final layer is a layer of aubergine.
For the cheese sauce, add the cream cheese, yoghurt and eggs to a blender. Pour over the top of the aubergines and sprinkle with the cheese.
Bake in a preheated oven at 180c of 350f for 35-40mins until the cheese on top is golden.