Directions:
- Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice, and keep warm.
- Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned.
- Add the tomatoes, tomato ketchup, oregano, and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes.
- Add the aubergine, cover, and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir inches Heat until thickened.
- Put in an ovenproof dish. Cover with the potatoes.
- Stir the rest of the cornflour into the yoghurts, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato, and sprinkle with Parmesan.
- Bake for 20 minutes until the topping is just set and golden. Serve with salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.13 Kcal (2446 kJ) | ||
| Calories from fat | 243.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.09g | 42% | |
|---|---|---|---|
| Cholesterol | 163.59mg | 55% | |
| Sodium | 344.24mg | 14% | |
| Potassium | 1017.46mg | 22% | |
| Total Carbs | 37.94g | 13% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 5.45g | 22% | |
| Protein | 32.9g | 66% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.3mg | 24% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 116.57 Kcal (488 kJ) | ||
| Calories from fat | 48.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 42% | |
|---|---|---|---|
| Cholesterol | 32.65mg | 55% | |
| Sodium | 68.7mg | 14% | |
| Potassium | 203.05mg | 22% | |
| Total Carbs | 7.57g | 13% | |
| Sugars | 1.72g | 35% | |
| Dietary Fiber | 1.09g | 22% | |
| Protein | 6.57g | 66% | |
| Vitamin C | 4.1mg | 34% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.8mg | 24% | |
| Calcium | 32.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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