INGREDIENTS

INSTRUCTIONS

Sprinkle the eggplant slices with salt and allow to drain for 1 hour, rinse
well then pat dry.
Brush lightly with olive oil and grill until coloured. Turn over, brush
with olive oil and grill until cooked through, about 5 minutes per side.
Heat 2 tablespoons olive oil in a saut. pan and add the minced beef and
lamb with salt and pepper to taste. Cook the meat quickly over a high heat
until cooked through, stirring constantly to break up the lumps. Transfer
to a bowl, mix in 2 tablespoons parsley and set aside.
Heat 2 tablespoons olive oil in the same pan and add the onion slices. Cook
until soft then add the garlic and cook for 2 minutes. Add 1/2 cup red wine
to deglaze the pan over high heat. Add the tinned tomatoes, tomato paste,
remaining parsley and cooked minced meats and simmer together for 30
minutes.
Prepare the topping by mixing the eggs and yoghurt together with salt and
pepper to taste. Add lemon juice and nutmeg and set aside.
Oil a large baking dish and preheat the oven to 190c..
Place a layer of potatoes on the base of the dish, covered with a layer of
grilled eggplant. Top with a few scattered spinach leaves. Spoon half of
the meat filling over the vegetable layers then repeat with layers of
potato, eggplant, spinach and meat. Finish with a layer of eggplant.
Pour the yoghurt topping over the eggplant and sprinkle with parmesan
cheese.
Bake at 190c. for 45-50 minutes until golden brown and bubbling.
Converted by MC_Buster.
Per serving: 1994 Calories (kcal); 119g Total Fat; (53% calories from fat);
58g Protein; 176g Carbohydrate; 413mg Cholesterol; 2228mg Sodium Food
Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”