Time and servings
55 minsTotal time
6Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 1 egg
- 1 pinch of nutmeg, ground
- 2 aubergines
- 2 onions
- 450 g of turkey mince
- 1 garlic clove
- 100 g of kellogg's all bran
- 2 tbsp of tomato puree
- 1 vegetable stock cube
- 2 tomatoes
- 100 g of low fat yoghurt
Method
Step 1
Trim and slice the aubergines and place in a colander, sprinkling salt between the layers.Step 2
Place over a bowl to drain for about 30 minutes and then rinse in cold water and dry well.Step 3
Peel and finely chop the onions.Step 4
Fry the turkey mince and onions without added fat in a large, non-stick pan, stirring until lightly browned.Step 5
Add the garlic, All-Bran, tomato puree, 300ml of water and stock cube, then season with salt and pepper.Step 6
Trim and slice the tomatoes then layer the mince mixture, aubergines and tomatoes in a deep ovenproof dish.Step 7
Beat the egg with the yoghurt and spread over the top, and then sprinkle with nutmeg.Step 8
Bake in a moderate oven, 180 °C (350 °F) gas mark 4 for 40-45 minutes, until golden brown and bubbling.