Project Description
PREPARATION TIME : 1 Hour
SERVES : 4
INGREDIENTS
4 sheets of Mountain Bread
800g (28.24oz) mince lamb
1 large onion – finely diced
2 cloves garlic – crushed
200g (7.06oz) mushrooms – finely chopped
1 tbsp tomato paste
2 tsp beef stock powder
1 cup water
3 eggplants – sliced
4-5 tomatoes – sliced
4 tbsp olive oil
4 tbsp flour
¾ cup tasty cheese – grated
METHOD
- Pre-heat oven to 180ºc (356ºf).
- Heat large heavy based saucepan for 1-2 minutes on high, add lamb and stir until brown. Add onion, garlic and mushrooms. Cook for 3-4 minutes on a medium heat. Add tomato paste, stock and water then simmer for 20 minutes. Season with salt and pepper.
- Heat half the oil in frying pan on high. Coat the eggplant with flour and shallow fry until golden brown, place on a paper towel to drain. Use extra oil as needed.
- In a large casserole dish layer the lamb, eggplant, tomatoes and Mountain Bread until the dish is full. And the Mountain Bread as the final layer.
- Sprinkle with grated cheese and bake for 20 minutes, and serve.