A tasty mince mixture is such a convenient recipe to have in your kitchen. With one or two small changes you can have a whole new meal ready in no time. I enjoy a mince mixture with a rich tomato flavour and it shouldn’t be too watery. The tomato paste in the recipe plays an important role in doing this and the red wine gives a lovely rich colour and flavour to the meat. Grated carrots are also a fabulous ingredient to add colour, a naturally sweet flavour and extra volume. Fresh herbs are essential for a basic mince mixture. The flavours in this mince can be easily adapted like in this Greek version. It uses lots of origanum, mint and brinjal, three of my favourite ingredients! This is then layered with pan-fried brinjal and a bit of cheese.

Recipe

Greek mince & brinjal bake

Recipe from Make five/Maak vyf
Serves 4 – 6

Ingredients

1 x Basic mince mixture (click here for the recipe)

 Add the following:

30 ml (2 tbsp) each coarsely chopped fresh mint and origanum

150 g cherry tomatoes

30 ml (2 tbsp) olive oil

2 large brinjals, halved lengthwise and sliced

50 g finely grated Parmesan or pecorino cheese

Method

1. Remember to prepare the Basic mince mixture as per the recipe link here, and then stir in the extra herbs and cherry tomatoes. Season to taste.
2. Heat a thin layer of the oil in a large frying pan over medium heat and fry brinjal in batches until light brown, but not completely cooked. Spoon out and repeat with the rest of the brinjal and oil, but don’t be tempted to use too much oil.
3. Preheat the oven to 180 °C. Spoon half of the mince in a 15 x 23 cm oven dish and place half of the brinjal in a single layer on top. Spoon the rest of the mince on top and end with a layer of brinjal.
4. Sprinkle with cheese and bake for 30 minutes or until golden brown and heated through. Serve with a salad.

Tips

1. If you haven’t prepared the mince beforehand, start by frying the brinjal and then prepare the mince in the same pan.
2. Stir cubes of feta cheese into the mince with the cherry tomatoes and omit the cheese on top.
3. This mince recipe is also perfect to double up and freeze half for later.

Image: Neville Lockhart