|1||onion — chopped|
|500 g||mince — topside|
|2||carrots — peeled and chopped|
|1||sweet potato — peeled and chopped|
|2||garlic — cloves, crushed|
|10 ml||cinnamon — ground|
|5 ml||coriander — ground|
|185 ml||stock — beef|
|125 ml||red wine — or stock|
|2||aubergine — sliced|
|175 ml||yoghurt — natural|
|250 g||ricotta cheese — or cottage cheese|
|100 g||feta cheese — crumbled|
|30 ml||fresh parsley — chopped|
Preheat oven to 200 °C.
Heat 15ml oil in a large frying pan and fry the onion and meat until browned. Add the carrots, sweet potato, garlic and spices and cook for a couple more minutes.
Add the stock, tomatoes and wine, then simmer slowly for 15-20min until slightly reduced and all the vegetables are cooked through. Check seasoning.
Place the aubergines on a lightly-oiled baking sheet, brush with oil and season with salt and freshly ground black pepper. Bake in the oven for about 20 min until deep golden brown. Remove aubergines from oven and turn it down to 180°C.
Layer the mince and aubergines in shallow gratin dish. Mix together all the topping ingredients, except parsley and spoon over the top.
Bake for about 20 minutes or until golden and bubbling. Sprinkle parsley over and serve.
Recipe reprinted with permission of Chalmar Beef.
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