YOU Diabetics - - Contents -

This dish of Greek ori­gin is per­fect for a whole­some and de­li­cious din­ner.

6-8 por­tions


Prepa­ra­tion time: 20 min­utes Stand­ing time: 15 min­utes (brinjals) Cook­ing time: 1-1½ hours 1 kg brinjals, cut in 5 mm thick slices salt and pep­per 2 onions, finely chopped 2 gar­lic cloves, crushed oil 400 g lean beef mince 2 cans (400 g each) chopped toma­toes hand­ful of spinach leaves, finely chopped 1-2 sticks soup cel­ery, finely chopped 15 ml (1 T) each chopped fresh basil, thyme,

oregano and pars­ley 2 sa­chets (50 g each) tomato paste

80 ml (¹∕₃ c) white or red wine,

or chicken stock 1 can (400 g) baked beans, mashed 1-2 bay leaves 5 ml (1 t) sugar


310 ml (1¼ c) low-fat milk, heated with 1 bay leaf, 1 sprig pars­ley, 1 sprig thyme and 1 leek stem 30 ml (2 T) cake flour 60 ml (¼ c) grated low-fat ched­dar cheese 50 g ri­cotta or cot­tage cheese pinch each of nut­meg and pa­prika

1 Pre­heat the oven grill. Spray an oven­proof dish with non­stick spray. 2 Bolog­nese sauce Sprin­kle the brin­jal slices with salt and leave in a colan­der for 15 min­utes to drain the juices. Rinse, squeeze to re­move ex­cess mois­ture and place in a sin­gle layer on a bak­ing sheet. Spray well on both sides with non­stick spray and roast un­til browned on both sides. Set aside. Re­duce the oven tem­per­a­ture to 180 °C. 3 Heat a non­stick pan, spray with non­stick spray and stir-fry the onion and gar­lic. Add a lit­tle oil and then the mince. Stir-fry, break­ing up lumps while the meat is cook­ing, un­til done. 4 Add the re­main­ing in­gre­di­ents, bring to the boil, re­duce the heat, cover and sim­mer for 20-30 min­utes un­til fra­grant. 5 Cheese sauce Drain the milk to re­move the herbs and leek. Mix a lit­tle of the milk with the flour to form a paste. Put the paste in a pot, grad­u­ally adding the rest of the milk, heat and stir con­stantly un­til the milk comes to the boil and thick­ens. Re­move from the heat and stir in the cheeses and spices. 6 Place a layer of brin­jal slices in the oven­proof dish and spoon over some bolog­nese sauce. Re­peat the lay­ers, end­ing with brinjals. Pour the cheese sauce over and bake for 35-40 min­utes or un­til golden brown on top.

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