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Brinjal and Meatball Bake

Brinjal and Meatball Bake 
  • 10 People
  • 90 min.
  • easy 
A different take on lasagne. The sliced brinjal makes for a guilt-free dish that’s easy to make. 
Ingredients
  • 2 cups of sliced aubergines (brinjals)
  • 1 cup peeled and grated tomatoes
  • 30 ml (2 tbsp) sunflower oil
  • 1 cup onions, diced
  • 1 tbsp mixed herbs
  • 1 tbsp flour
  • 1 tbsp margarine
  • 1 tbsp crushed ginger and garlic
  • 1 tbsp Knorrox barbeque spice
  • 1 egg
  • 1 kg of beef mince meat
  • 1 tbsp Knorrox all-in-one spice
  • 250 ml (1 cup) low-fat milk
  • 1 cup cheddar cheese
Cooking Method

Tomato Sauce

  1. In a saucepan, heat oil and add onions. Add Knorrox All-In-One spice and cook for 5 minutes.

  2. Add grated tomatoes and cook for 5 minutes. Set aside.

White Sauce

  1. In a separate saucepan, heat margarine and add flour. Cook for 3 minutes.

  2. Gradually add milk and stir using a whisk to avoid lumps.

  3. Stir until it starts simmering and is well combined, the consistency is "pouring" sauce consistency. Set aside.

Meatballs

  1. In a bowl, add Knorrox Barbeque spice, crushed ginger and garlic, herbs and egg to your mince.

  2. Mix using your hands to make sure flavour is evenly distributed. Roll into bite-size balls.

Assembly

  1. In a flat lasagne baking dish, layer sliced brinjal, pour tomato sauce.

  2. Follow with the white sauce, sprinkle grated cheese and add a few meatballs.

  3. Repeat the layering order, then finish the top with cheese.

  • Nut Free
  • Dairy Free
  • Gluten Free

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