Instructions
- Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
- Spray a large non-stick frying pan with low-calorie cooking spray and cook the aubergine slices in batches until lightly softened and golden. Set aside.
- Add the chopped onions to the same pan and cook until softened.
- Add the lean beef mince and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped tomatoes, oregano, cinnamon, allspice, cumin, tomato purée, and vegetable stock.
- Bring to the boil, then simmer until the sauce thickens. Season well with salt and black pepper.
- Arrange half of the aubergine slices in the base of a shallow ovenproof dish.
- Spoon over the meat sauce, then top with the remaining aubergine slices.
- In a bowl, whisk together the Greek yogurt, beaten eggs, nutmeg, dried mint, grated protein cheese, and half the mozzarella. Season lightly.
- Pour the topping mixture evenly over the aubergines and scatter over the remaining mozzarella.
- Bake for 30 minutes until golden, set, and slightly risen.
- Serve hot with a crisp salad or steamed vegetables.
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