MAKE MORE WITH MINCE

From pork and beef to chicken, lamb and turkey, mince is affordable, filling, versatile and stars in a host of meals that’ll feed the fam for less

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MOUSSAKASTUFFED EGGPLANTS

Preparation time 45 mins
Cooking time 45 mins
Serves 6

4 medium eggplants (375g each)
1/2 cup extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 tsp ground allspice
1/2 tsp ground cinnamon
500g lamb mince
400g can diced tomatoes
2 Tbsp tomato paste
1/3 cup finely chopped flat-leaf parsley leaves, plus extra sprigs, to serve
2/3 cup grated mozzarella Steamed broccolini, to serve

TOPPING

1 cup Greek yoghurt
250g firm ricotta
Pinch ground nutmeg
1 free-range egg, lightly beaten

BABA GHANOUSH

2 Tbsp tahini
1 clove garlic, crushed
1/2 tsp ground cumin
2 Tbsp lemon juice
1 Tbsp chopped flat-leaf parsley leaves

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Halve eggplants lengthways. Scoop out flesh, leaving a 1cm border. Finely chop flesh and put half in a bowl, add 1 tablespoon of the oil, season and toss to coat. Put on a lined oven tray. Brush eggplant halves with 2 tablespoons of the oil. Put on a second lined tray. Bake for 10 minutes until slightly soft. Bake flesh for a further 10 minutes until soft and lightly golden.

STEP 2 Meanwhile, heat remaining oil in a frying pan on medium-high and cook remaining flesh and onion for 5 minutes until softened. Add garlic and spices; cook for 30 seconds until fragrant. Add lamb; cook for 5 minutes, stirring, until browned. Stir in tomatoes and paste; simmer for 5 minutes. Stir in parsley. Season.

STEP 3 To make Topping, whisk yoghurt, ricotta, nutmeg and egg in a medium bowl until smooth. Season.