Name: Polpettes with eggplant and tomato
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 medium eggplant, sliced; 500 gram lean minced steak; 1/2 cup fresh wholemeal breadcrumbs; 2 tablespoon tomato sauce; 2 green onions, finely sliced; 1 egg, lightly beaten; 700 gram jar tomato passata; 2 tomatoes, thickly sliced; 1/2 cup grated low-fat tasty cheese; 2 tablespoon grated parmesan cheese; 2 tablespoon fresh whole meal breadcrumbs; salt, to taste

Ingredients

1 medium eggplant, sliced

500 gram lean minced steak

1/2 cup fresh wholemeal breadcrumbs

2 tablespoon tomato sauce

2 green onions, finely sliced

1 egg, lightly beaten

700 gram jar tomato passata

2 tomatoes, thickly sliced

1/2 cup grated low-fat tasty cheese

2 tablespoon grated parmesan cheese

2 tablespoon fresh whole meal breadcrumbs

salt, to taste

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Spray a large baking dish with oil.

2.Rub eggplant slices with a pinch of salt each side. Set aside 15-20 minutes, then rinse under cold water. Pat dry before use.

3.In a medium bowl, combine mince, breadcrumbs, sauce, onions and egg. Form into 8 equal-sized, flattened patties.

4.Spray a large frying pan with olive oil. Heat on high. Cook patties 3-4 minutes each side, until well browned. Transfer to a baking dish.

5.Pour passata over patties. Top each with a slice of eggplant. Cover with foil; bake for 30 minutes.

6.Remove foil and top with tomato slices. Sprinkle with combined tasty cheese, parmesan and breadcrumbs. Bake further 8-10 minutes, until cheese is golden.

Salting eggplant before cooking removes its bitter juices.
Note

Woman's Weekly Food

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Ingredients

Method

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