1 kg aubergines
5 cloves of garlic, crushed
1½ tsp cumin
1 tsp salt
1 tsp paprika
½ tsp cayenne pepper
3 tbsp olive oil
½ cup water
350g pork and beef mince
2 medium onions, chopped
2 medium courgettes
250g mushrooms, sliced
1 medium beefsteak tomato, diced
100g Mozzarella cheese, torn into small pieces
60g Parmesan cheese, grated
1 medium egg
125g pot natural yogurt
Salt and pepper, nutmeg, fresh parsley
350g pork and beef mince
2 medium onions, chopped
2 medium courgettes
250g mushrooms, sliced
1 medium beefsteak tomato, diced
100g Mozzarella cheese, torn into small pieces
60g Parmesan cheese, grated
1 medium egg
125g pot natural yogurt
Salt and pepper, nutmeg, fresh parsley
1. Chop the aubergine into 1 cm cubes. Place in a saucepan with the garlic, cumin, salt, paprika, cayenne pepper, olive oil and water. Cover and cook on a medium heat for 20 minutes, stirring occasionally, adding a little more water if necessary.
2. Heat a large, lidded frying pan or wok over a medium-high heat, add the mince to the pan and dry fry to release the fat. Once the meat is nicely browned, add the onions and cook until softened.
3. Meanwhile, cut the courgettes lengthways into slices about 4-5mm thick. Heat a frying pan or grill pan and cook the courgette slices for one or two minutes either side until lightly coloured and softened. Remove from heat and set aside.
4. Add the mushrooms and tomatoes to the meat and cook, stirring, for a couple of minutes. Add in the aubergine mixture and stir well. Reduce the heat, cover and simmer for half an hour, stirring a couple of times. Do not add extra water, the sauce should be thick.
5. Preheat the oven to 190°C. In a medium mixing bowl, mix the mozzarella, parmesan, yoghurt and egg together and season well with salt and pepper.
6. In a large casserole dish layer half the aubergine meat mixture, cover with a layer of sliced courgette, then the remaining aubergine meat mixture and a final layer of sliced courgette. Spoon over the cheese mixture and add a grating of nutmeg.
7. Cook, covered, in the oven for about 45 minutes, then uncovered for 15 minutes until nicely browned on top.
Serve with a sprinkling of freshly chopped parsley.
2. Heat a large, lidded frying pan or wok over a medium-high heat, add the mince to the pan and dry fry to release the fat. Once the meat is nicely browned, add the onions and cook until softened.
3. Meanwhile, cut the courgettes lengthways into slices about 4-5mm thick. Heat a frying pan or grill pan and cook the courgette slices for one or two minutes either side until lightly coloured and softened. Remove from heat and set aside.
4. Add the mushrooms and tomatoes to the meat and cook, stirring, for a couple of minutes. Add in the aubergine mixture and stir well. Reduce the heat, cover and simmer for half an hour, stirring a couple of times. Do not add extra water, the sauce should be thick.
5. Preheat the oven to 190°C. In a medium mixing bowl, mix the mozzarella, parmesan, yoghurt and egg together and season well with salt and pepper.
6. In a large casserole dish layer half the aubergine meat mixture, cover with a layer of sliced courgette, then the remaining aubergine meat mixture and a final layer of sliced courgette. Spoon over the cheese mixture and add a grating of nutmeg.
7. Cook, covered, in the oven for about 45 minutes, then uncovered for 15 minutes until nicely browned on top.
Serve with a sprinkling of freshly chopped parsley.
