Veggies are layered instead of pasta, making a tasty and equally filling meal. The buttermilk topping is a great way to reduce the cheese – do try it.
Heat 2 tsp (10 ml) of the oil in a large saucepan. Fry mince until brown.
Spoon out the mince. Add another 1 tsp (5 ml) oil and fry the onion until soft. Add celery and baby marrows and fry for a few minutes. Add paprika, coriander, origanum, tomatoes and Worcestershire sauce.
Stir in the mince. Simmer for 30 minutes with a lid. Add 4 tbsp (60 ml) of the parsley and season with lemon juice and pepper.
Meanwhile, preheat the oven to 180 ˚C. Place brinjal on a baking tray and brush on both sides with remaining oil. Roast for 15 minutes until golden and cooked.
Spoon half of the mince into a deep oven dish. Cover with spinach. Spoon remaining mince on top and cover with a layer of brinjal.
Mix buttermilk, remaining herbs and cheese and spread over the brinjal. Bake for 20 minutes or until golden and cooked.
Serve with a tomato salad with fresh herbs or lightly cooked green veggies.
Use the veggies on page 57, instead of the mince, to make a vegetarian lasagne.
To make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.