Full ingredients list:
- 1 large potato, thinly sliced
- 2 carrots, thinly sliced
- 1 small eggplant, thinly sliced
- 450g lean beef mince
- 1 onion, finely chopped
- 2 tablespoons tomato purée
- 400g no-added-salt chopped tomatoes
- 1 salt-reduced beef stock cube
- 1/2 cup water
- 2 egg yolks
- 275g low-fat natural yoghurt
- 3/4 cup reduced-fat cheese, grated
- mixed salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Grease a large ovenproof dish. Steam potato and carrots until tender. Immerse eggplant in boiling water for 1 minute. Drain.
Step 2 Brown mince in a non-stick frying pan over medium heat. Drain off any fat. Return to heat, add onion and carrots and cook for 3-5 minutes. Add tomato purée, tomatoes, stock cube and water and stir until simmering.
Step 3 Place half the eggplant into prepared dish. Top with half the mince mixture, then half the potato. Repeat layers with remaining eggplant, mince and potato.
Step 4 Beat egg yolks with yoghurt. Pour over top layer of potatoes. Sprinkle with cheese. Bake for 30-35 minutes until golden. Serve with salad.
Double the quantities and freeze the second one for the next time you have to work late.
About this recipe
First published: April 2008