You are here

Mince And Aubergine Casserole

Chef.at.Home's picture
Ingredients
  Aubergines 3 Medium
  Butter/Margarine 4 Tablespoon
  Onion 1 Large, chopped
  Green pepper 1 Medium, chopped
  Textured vegetable protein/2 vegetable burgers, crumbled 2 1⁄4 Ounce (Half A 4 1/2 Oz Packet)
  Plain flour 1 Tablespoon
  Canned chopped tomatoes 32 Ounce (2 Cans, 16 Ounces Each)
  Tomato paste 7 1⁄2 Ounce (1 Small Can)
  Dried oregano 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Vegetable stock 1 Cup (16 tbs)
  Cheddar cheese 1 1⁄2 Cup (24 tbs), grated
Directions

Pre-heat the oven to 350°F and lightly grease a casserole dish.
Peel the aubergine using a potato peeler and cut into strips.
Cook the aubergine strips for 5 minutes in boiling water until they are tender, then drain them.
Melt the butter in a large saucepan and saute the onion and green pepper for 2-3 minutes.
Add the TVP mince and stir over a low heat for about 3 minutes.
Add the flour and cook for 2 minutes longer.
Stir in the tomatoes, tomato paste, oregano and seasoning.
Allow to simmer for 5 minutes, stirring occasionally.
Add a little vegetable stock or water if a moist sauce is desired.
Spread a layer of aubergine on the bottom of the casserole dish.
Add a layer of the mince/tomato mixture, and then a layer of grated cheese.
Alternate these layers until all the ingredients are used.
End with a layer of cheese.
Bake, uncovered, for 30 minutes, until the cheese makes a golden crust.

Recipe Summary

Method: 
Baked

Rate It

Your rating: None
4.019445
Average: 4 (18 votes)