Ingredients (serves 4):
- 1 large aubergine – cut into 1 cm thick slices
- 1 large onion – finely chopped
- 2 garlic cloves – chopped
- 350g pack Quorn Mince
- 2 tablespoons of tomato puree
- 1 can of chopped tomatoes
- 1 teaspoon of dried parsley
- 2 eggs – beaten
- 500g fat free natural yogurt
- Salt & ground black pepper
- Olive oil
Pre-heat the oven to 180 degrees C.
Start by laying out the aubergine slices onto paper towels and sprinkling salt on them. This will draw any excess moisture out of them. While the aubergine is doing it’s thing you need to fry the onions, garlic and quorn mince in a little oil over a medium heat for a few minutes. Then add the tomato puree, tinned tomatoes and parsley, bring to a gentle simmer and cook for 20-30 minutes. Top up with a dash of water or red wine if the mixture looks a little dry. Once cooked, pour the mixture into an oven dish.
Beat the eggs and yoghurt together until consistent and season with salt and pepper.
Remove any excess salt from the aubergine slices and fry them with a very small amount of oil until lightly browned on both sides. Layer the aubergine on top of the quorn mix followed by the eggs and yoghurt. Bake in the oven for 20-30 minutes until the top is nice and crispy.
Serve up straight away with salad or crusty bread. Enjoy!
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