Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 21, 2008

MINCED MEAT AND AUBERGINE CASSEROLE

Serves: 6 Preparation and cooking time: 1 hour   Ingredients 500 grams mince (beef or mutton) ½ teaspoon garlic paste […]

Serves: 6

Preparation and cooking time: 1 hour

 

Ingredients

500 grams mince (beef or mutton)

½ teaspoon garlic paste

3 large tomatoes chopped 2 large onions chopped

1 teaspoon mixed herb powder or mint powder

1 teaspoon tomato sauce or ketchup

1 teaspoon pepper powder

Salt to taste

1 large seedless Brinjal (Aubergine, Egg plant) chopped into medium size pieces

2 tablespoons oil

2 tablespoons grated cheese

 

Method

Heat oil in a pan and sauté the onions for about 5 minutes. Add the mince, garlic paste, tomatoes, pepper, salt and herb / mint powder and mix well. Cover and cook on low heat for 10 minutes. Add the chopped Brinjals (Aubergines) and the tomato sauce and cook for 5 minutes. Transfer to a greased baking dish and sprinkle the grated cheese on top. Bake in a moderate oven (355 degrees) for 30 minutes.The dish should be moist. Serve with toast and steamed vegetables.

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Article written by Bridget White-Kumar
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