The key ingredientsingredients
  • 4 medium Aubergine, sliced into 1 cm thick rounds
  • 4 spray(s) Calorie controlled cooking spray
  • 1 medium Onion(s), peeled and chopped roughly
  • 200 g Extra Lean Beef Mince (5% fat), raw
  • 2 teaspoons Worcestershire Sauce
  • 2 can(s) (large) Tinned Tomatoes
  • 1 1/2 teaspoons (level) Ground Cinnamon
  • 6 sprig(s) (fresh) Parsley, fresh, chopped
  • 200 g Fat Free Natural Fromage Frais
  • 100 g Weight Watchers Quark
  • 1 teaspoons (level) Smooth Mustard, French
  • 1 medium (raw) Egg, whole,
    Pinch of salt and pepper to season

 

Our method method
STEP 1

to Gas Mark 6/200°C/fan oven 180°C and lay the aubergine slices on baking trays. Season, spray with the cooking spray and bake for 15–20 minutes until golden and nearly dried out.

STEP 2

Meanwhile, spray a frying pan with the cooking spray and sauté the onions and garlic for 5 minutes, adding a couple of tablespoons of water if they stick. Add the meat and stir to break it up and brown all over.

STEP 3

Add the Worcestershire sauce, tomatoes, cinnamon, parsley and seasoning. Bring to the boil and then simmer, uncovered, for 20 minutes, until thick.

STEP 4

Meanwhile beat together the fromage frais, quark, mustard and egg in a small bowl.

STEP 5

In a large ovenproof dish, layer the aubergines with the mince mixture. Pour over the cheese sauce and bake for 45 minutes until the top is bubbling and golden.