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Preparation time: 50 minutes
Serves: 4
Cost: per serve

Ingredients

• 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 puree
• 400g can chopped tomatoes
• 1 beef stock cube
• ½ cup water
• 2 egg yolks
• 275g low-fat natural yoghurt
• ¾ cup low fat cheese, grated
• 2 tablespoon parsley, finely chopped

 

Putting it together

1.    Preheat oven to 190C. Grease a large ovenproof dish. Cook potato and carrots in a pot of boiling water until tender.
       Drain and set aside. Immerse eggplant in boiling water for 1 minute. Drain and set aside.

2.    Brown mince in a large non-stick frying pan over medium heat until evenly browned. Drain off any fat. Return pan,
       add onion and carrot and cook for 3-5 minutes. Add tomato puree, tomatoes, stock cube and water. Mix well, stirring
       until simmering.

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.

4.    Beat together egg yolks and yoghurt. Pour evenly over top layer of potatoes. Sprinkle with cheese.

5.    Bake for 30-35 minutes, until top is golden and bubbly.

Serving

Sprinkle with parsley and serve.

Nutritional Info (approximate per serve)

Recipe contributed by

Healthy Food Guide
www.healthyfoodguide.com.au