Ingredients (6 Servings)
- 1 large eggplant, thinly sliced
- Olive oil cooking spray
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 800g beef mince
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 x 400g cans crushed tomatoes
- 200g tub plain Greek-style yoghurt
- 1 cup grated tasty cheese
- Ground cinnamon, extra
- Salad leaves and lemon wedges, to serve
Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a chopping board. Roughly chop.
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add cinnamon and allspice. Cook, stirring, for 30 seconds or until fragrant. Add tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until sauce has thickened.
Preheat grill on high. Add eggplant to mince mixture. Stir to combine. Spoon mixture into an 8 cup-capacity ovenproof dish. Spread yoghurt over mince mixture. Sprinkle with cheese. Grill for 3 minutes or until cheese is golden. Sprinkle with extra cinnamon and serve with salad leaves and lemon wedges.