Ingredients
- 2 lb mince
- 1/2 cup onion (each 1/4 cup = 2.75g)
- 1 t onion salt
- 2 tbsp tomato puree
- 2 cloves garlic
- 6 fl oz stock (recipe used wine) - marmite in hot water
- 1 teaspoon cinnamon
- 1 tablespoon parsley - fresh
- Eggplant (4 cups = 12g)
- 1 cup sour cream
- 1 egg
- nutmeg
- 2 tbsp parmesan
Directions
- Fry onions and garlic in olive oil.
- Add mince and break up lumps.
- Mix tomato, stock, cinnamon and parsley with salt and pepper and add when meat browned.
- Simmer.
- Try roasting salted and drained eggplant with oil on each side for 15 mins.
- Beat egg and sour cream and add nutmeg.
- Put eggplant on top of mince, then sauce. Top with parmesan.
- Bake 350° F for 45 mins.