|Extra virgin oil|
|4 ounces||Aubergines; sliced|
|1 large||Onion; chopped|
|6 ounces||Button mushrooms; sliced|
|1||Green pepper; deseeded and|
|1 pounds||Pack ostrich mince|
|1 teaspoon||Garlic puree|
|2 tablespoons||Tomato puree|
|379 grams||Can chopped tomatoes|
|2 tablespoons||Freshly chopped mixed herbs|
|1 dash||Worcestershire sauce|
|Salt and freshly ground black pepper|
|¼ pint||Greek yoghurt|
|1 medium||Sized egg; beaten|
|1 ounce||Grated parmesan cheese|
|1 ounce||Grated mozzarella cheese|
|Fresh basil leaves to garnish|
1. Preheat the oven to 200øC/400øF/Gas Mark 6.
2. Heat the oil in a frying pan, fry the aubergine in batches for 3 - 4 minutes on each side until golden and softened. Remove and set aside.
3. Heat a little oil in a seperate saucepan and fry the onion, mushrooms and pepper for 5 minutes until softened. Remove and set aside.
4. Add the mince and cook, stirring until browned. Return the onion mixture to the pan and stir in the garlic puree, tomato puree, tomatoes and herbs with the Worcestershire sauce. Add seasoning to taste and cook for a further 5 minutes.
5. Mix the yogurt, egg and most of the cheese together with seasoning.
6. Spoon half the mince mixture into an ovenproof dish. Arrange half the aubergines in a layer over the top. Repeat and spread the yogurt mixture over the top. Sprinkle with the remaining cheese.
7. Bake in the preheated oven for 20 minutes until golden. Serve garnished with basil. Delicious served with a crisp green salad and garlic bread.
Converted by MC_Buster.
NOTES : Using ostrich makes a delicious tasty alternative for a traditional Greek dish.
Converted by MM_Buster v2.0l.
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