Wednesday, 3 November 2010


Serves 4, Free on all plans (add 6 syns if not using cheese as hea)

2 large aubergines
Fry Light
1 large onion, chopped
2 cloves garlic, crushed
300g Quorn mince (lamb or beef mince can be used for Red and EE)
2 x 400g cans chopped tomatoes
2 tsp cinnamon (or to taste)
2 tsp chilli (or to taste)

For the white sauce
250g fat free natural yogurt or quark
2 large eggs
168g reduced fat Cheddar cheese, grated

1. Slice the aubergines into 1cm thick discs and pat dry with kitchen roll. Gently fry them in a pan sprayed with Fry Light until brown and the skin begins to crisp, and set aside.
2. Wipe the pan, spray with Fry Light again and cook the onions and garlic gently to soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli and bring to the boil. After 5 minutes reduce the heat and simmer for 15 minutes.
3. Whilst the Quorn mixture is simmering, mix all the ingredients for the white sauce in a bowl until combined and smooth.  (If using quark, add tepid water to soften the mixture, but to avoid cooking the egg).
4. Once cooked, layer an oven dish with half the aubergines, top with the mince mixture, add another layer of aubergines, and top with the white sauce. Place in a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden brown.

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