4 SmartPoints® value per serve
Prep time: 30 min
Cook time: 45 min
◎ 4 medium eggplants, sliced into 1 cm thick rounds
◎ 1 brown onion, coarsely chopped
◎ 4 garlic cloves, finely chopped
200g extra lean beef mince
2 tsp Worcestershire sauce
◎ 2 x 400g diced tomatoes
◎ 1 1/2 tsp ground cinnamon
◎ 2 tbs chopped fresh flat-leaf parsley
◎ 2/3 cup (190g) no-fat natural Greek-style yoghurt
1 tsp Dijon mustard
◎ Filling &Healthy Foods
1. Preheat oven to 200°C. Arrange eggplant in a single layer on 2 oven trays lined with baking paper. Lightly spray with oil and season with salt and pepper. Bake for 15–20 minutes or until golden and tender.
2. Meanwhile, lightly spray a large frying pan with oil and heat over medium heat. Cook onion and garlic for 5 minutes, adding a couple of tablespoons of water if they stick. Add beef and cook, stirring to break up any lumps, for 2-3 minutes or until browned. Add Worcestershire sauce, tomatoes, cinnamon and parsley and season with salt and pepper. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until sauce thickens.
3. Meanwhile, using a fork, beat yoghurt, quark, egg and mustard in a medium bowl until smooth. Place half the eggplant slices in a large baking dish. Cover with beef mixture and top with remaining eggplant. Pour over yoghurt mixture and bake for 45 minutes or until top is bubbling and golden.