Aubergine and Soya Mince Bake

Aubergine and Soya Mince Bake

By Julie Published: October 12, 2012

• Makes: 1 dish (4 Servings)
• Prep: 20 mins
• Cook: 60 mins
• Ready In: 1 hr 30 mins

A cheap and healthy dinner, good for all the family.

Ingredients

• 400 grams Soya Mince / Quorn Mince
• 1 tbsp Curry Powder
• 150 grams Red Split Lentils
• 400 grams Tin Tomatoes chopped preferably
• 400 ml Vegetable Stock
• 300 grams Potatoes
• 1 whole Aubergine
• 10 grams Reduced Fat Butter / Spread
• 20 grams Plain Flour
• 400 ml Skimmed Milk or semi skimmed
• 1 sprinkle Cheese grated

Instructions

1. Preheat the oven to 180c. Heat a little oil in your dish, and fry the mince for about 5 mins, preferably in an oven proof dish (save on washing up!!). Then add the curry powder, lentils, chopped tomatoes and stock. Bring to the boil,cover and simmer for about 30 mins.
   
2. Whilst your mince mix is cooking nicely peel, and slice your potatoes, and slice your aubergine. Then, boil the potatoes and aubergine in two separate pans for about 5 minutes. Then drain and set aside.
   
3. If you didn't already use one, spoon your mince mixture into an oven proof dish once the 30 mins is up. Now arrange your potatoes and aubergine over the mince.
   
4. Using a heavy based non stick pan, heat your spread / butter, then add your flour, mix this until it makes a nice paste. Slowly add your milk now, stirring / whisking continually until you have a smooth thick sauce. Pour this sajuce over the bake, sprinkle with some cheese and bake in the oven for about 30 mins.
   

• Cuisine: British
• Course: Main
• Skill Level: Moderate