Tip1: Baking the slices of eggplant uses less oil than pan-frying, this is a delicious way of cooking eggplant for salads or before pureeing eggplant into a dip.
Tip2: The meat sauce for this recipe can be made up to 2 days in advance or frozen for up to 2 months. The eggplant can be baked the day before assembly.
Tip3: You can make this meal vegetarian by swapping the minces for canned pulses such as chickpeas or beans or lentils.
Tools you may need:
â€¢ 30cmx20cm oven-proof dish
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