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Ingredientes
- Â Â Extra virgin oil
- 4 ounce Aubergines, sliced
- 1 lrg Onion, minced
- 6 ounce Button mushrooms, sliced
- 1 x Green pepper, deseeded and minced
- 1 lb Pack ostrich mince
- 1 tsp Garlic puree
- 2 Tbsp. Tomato puree
- 379 gm Can minced tomatoes
- 2 Tbsp. Freshly minced mixed herbs
- 1 dsh Worcestershire sauce
- Â Â Salt and freshly grnd black pepper
- 1/4 pt Greek lowfat yoghurt
- 1 med Sized egg, beaten
- 1 ounce Grated parmesan cheese
- 1 ounce Grated mozzarella cheese
- Â Â Fresh basil leaves to garnish
Direcciones
- 1. Preheat the oven to 200 C/400 F/Gas Mark 6.
- 2. Heat the oil in a frying pan, fry the aubergine in batches for 3 - 4 min on each side till golden brown and softened. Remove and set aside.
- 3. Heat a little oil in a seperate saucepan and fry the onion, mushrooms and pepper for 5 min till softened. Remove and set aside.
- 4. Add in the mince and cook, stirring till browned. Return the onion mix to the pan and stir in the garlic puree, tomato puree, tomatoes and herbs with the Worcestershire sauce. Add in seasoning to taste and cook for a further 5 min.
- 5. Mix the yogurt, egg and most of the cheese together with seasoning.
- 6. Spoon half the mince mix into an ovenproof dish. Arrange half the aubergines in a layer over the top. Repeat and spread the yogurt mix over the top. Sprinkle with the remaining cheese.
- 7. Bake in the preheated oven for 20 min till golden brown. Serve garnished with basil. Delicious served with a crisp green salad and garlic bread.
- NOTES : Using ostrich makes a delicious tasty alternative for a traditional Greek dish.
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