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The Recipe:

Serves 2
1/2 onion finely chopped
2 cloves garlic, finely chopped
1 medium eggplant (aubergine), sliced lengthwise and salted
1 medium zucchini (courgette), sliced lengthwise and salted
1/2 teaspoon: cinnamon, ground rosemary, nutmeg
1/4 teaspoon ground allspice
2/3lb (300g) ground lamb, beef, kangaroo(!) or turkey
1 tablespoon tomato puree
1/2 cup low-fat or regular milk
1/2 cup low-fat or regular cottage cheese
1 teaspoon butter
1 teaspoon flour or equivalent of arrowroot
1 tablespoon low-fat or regular grated parmesan cheese
cooking spray

• in a lightly sprayed non-stick pan saute the onions and garlic until golden.
• Rinse the salt from the eggplant and zucchini, pat dry and spray lightly with cooking spray. Place under the overhead grill (broiler) until golden on both sides, turning once.
• toast the spices quickly, then brown the mince and add in the tomato puree. Once the mixture is all cooked through remove from heat.
• In a small saucepan heat the milk and stir in the cottage cheese until melted.
• in a second saucepan melt the butter and cook the flour until golden. Gently poor in the milk mixture, stirring to avoid lumps. Continue stirring until thickened.
•In a loaf tin or oven proof dish, layer the eggplant. Top with meat, then top with zucchini. Spread the white sauce on top and grate the parmersan on top.
• Bake at 350ºF/180ºC for 25-30 minutes or until golden.

This entry was posted on Tuesday, May 22nd, 2007 at 5:01 pm and is filed under Low-Carb, Low-Fat, Poultry, Beef, Pork, dinner, lamb. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.