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Aubergine and Mince Bake
Aubergine and Mince Bake
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.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 400g Minced beef
- 1 tbsp Curry powder
- 150g Red split lentils
- 400g Chopped tomatoes, can
- 400ml Beef stock, made from a cube
- 300g Potatoes, peeled and sliced
- 1 Aubergine, sliced
- 10g Sunflower spread
- 20g Plain flour
- 400ml Semi-skimmed milk
- 2 large tomatoes, thinly sliced
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- Meanwhile, boil the potatoes and aubergine in separate pans for 5 minutes. Drain and arrange them over the mince.
- 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.
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