1/4 cup (60ml) olive oil
1 earthy colored onion, finely hacked
1 garlic clove, squashed
500g Coles Australian 5 Star Extra Lean Beef Mince
400g Coles Brand Italian Crushed Tomatoes with Basil and Oregano
18 x 1cm-thick cuts eggplant
1/3 cup (80g) Greek-style yogurt
1 tbsp lemon juice
1/3 cup (25g) finely ground parmesan
60g child spinach leaves
1/2 cup (50g) Coles Brand Shredded Mozzarella
Blended plate of mixed greens leaves, to serve
Warmth 2 tsp of the oil in a griddle over medium warmth. Cook onion for 5 mins or until mollified. Add garlic and cook for 1 min. Add mince and cook, blending with a wooden spoon to separate any irregularities, for 5 mins or until sautéed. Add tomato and cook for 5 mins or until the greater part of the fluid has dissipated.
In the interim, throw eggplant in leftover oil. Warmth a grill barbecue or chargrill on medium. Cook eggplant, in clumps, for 3 mins each side or until cooked through. Consolidate yogurt, lemon juice and parmesan in a container. Season.
Preheat barbecue on high. Spot 6 bits of eggplant on a preparing plate fixed with foil. Top with a large portion of the mince combination, then, at that point a large portion of the spinach and a large portion of the yogurt blend. Keep layering with residual eggplant, mince blend, spinach and yogurt, getting done with eggplant. Top with mozzarella. Cook under barbecue for 2 mins or until mozzarella softens and the stacks are warmed through. Present with blended serving of mixed greens leaves.