Name: Aubergine and Mince Bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 20 g of plain flour; 400 ml of beef stock, made from a cube; 150 g of red split lentils; 1 tbsp of curry powder; 400 ml of semi-skimmed milk; 10 g of sunflower spread; 1 aubergine, sliced; 300 g of potatoes, peeled and sliced; 400 g of minced beef; 400 g of chopped tomatoes, can; 2 large tomatoes, thinly sliced

Aubergine and Mince Bake

By Morrisons

Published on 14 May 2021

Fancy a change from lasagne? This moussaka style bake is a great option. Make it in advance and put it in the freezer for an easy family meal.

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Time and servings

1 hr 20 minsTotal time

4Servings

20 minsPrep time

1 hrCooking time

Ingredients

20 g of plain flour
400 ml of beef stock, made from a cube
150 g of red split lentils
1 tbsp of curry powder
400 ml of semi-skimmed milk
10 g of sunflower spread
1 aubergine, sliced
300 g of potatoes, peeled and sliced
400 g of minced beef
400 g of chopped tomatoes, can
2 large tomatoes, thinly sliced

Method

Step 1
Preheat the oven to 180°C/350°F/Gas 4. Dry fry the mince until brown. Drain the fat then add the curry powder, lentils, chopped tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes. Spoon into an ovenproof dish.
Step 2
Meanwhile, boil the potatoes and aubergine in separate pans for 5 minutes. Drain and arrange them over the mince.
Step 3
Place the spread, flour and milk in a non-stick pan. Cook, whisking, continually until you have a smooth, thick sauce. Pour over the bake, arrange the tomato on top and bake for 30 minutes until piping hot and golden.

Aubergine and Mince Bake