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What you'll need

Serves 4

  • 1 medium eggplant
  • 40g unsalted light butter
  • 3 egg yolks
  • 300ml water
  • 60ml low fat double cream
  • 50g parmesan cheese
  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 1 large green capsicum, chopped
  • 2 cloves of garlic, chopped
  • 450g lean minced beef or lamb
  • 250ml tin of chopped plum tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon grated or ground nutmeg
  • 1/4 teaspoon dried oregano
  • 2 teaspoons salt

The easy bit

  1. Preheat the oven to 180°C.
  2. Slice eggplants into 1cm sliced circles. Heat 1 tablespoon of oil and saute the eggplant slices until lightly browned. Drain on paper towel then place in an oiled baking dish.
  3. For the cream sauce, place the butter in a bowl over a saucepan of hot water, adding the egg yolks one at a time, beat constantly with a whisk. Add 60ml of water, the cream and parmesan cheese. Continue to beat until the sauce thickens, then set aside.
  4. Heat the remainder of the oil in a large frying pan, add the onion and green capsicum and saute until a light golden brown. Add the garlic and meat and cook until browned.
  5. Add the tomatoes, remaining water, cumin, nutmeg, oregano and salt and simmer for 15 minutes.
  6. Spread with half the meat mixture the place the remaining eggplant slices on top and cover with the remaining meat.
  7. Cover the top with the cream sauce and bake in oven for 30 minutes until golden brown and bubbling.
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