Greek Style Aubergine And Capemalay Mince Bobotie

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Greek Style Aubergine and Capemalay Mince Bobotie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Greek Style Aubergine and Capemalay Mince Bobotie is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Greek Style Aubergine and Capemalay Mince Bobotie is something that I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Greek Style Aubergine and Capemalay Mince Bobotie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek Style Aubergine and Capemalay Mince Bobotie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Greek Style Aubergine and Capemalay Mince Bobotie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Greek Style Aubergine and Capemalay Mince Bobotie estimated approx 1hr.

To begin with this recipe, we must prepare a few ingredients. You can cook Greek Style Aubergine and Capemalay Mince Bobotie using 21 ingredients and 8 steps. Here is how you cook that.

Fusion of Cape Malay classic mild curry with a tinge of sweetness to the Mince 🥩and Mediterranean Greek Brinjals is the best combination I've put together with a twist of added Cheddar slices. Skip your carbs by replacing the soaked bread with Greekstyle Aubergines 🍆 #festive

Ingredients and spices that need to be Get to make Greek Style Aubergine and Capemalay Mince Bobotie:

1. 250 gr mince
2. 1 and half Aubergine
3. Pinch Curry leaves
4. Pinch rock salt
5. Pinch mild masala
6. Pinch wet Durban masala
7. Half an Onion, small diced
8. 3 tomatoes grated
9. 60 gram sliced Cheddar
10. 1 tblsp Crushed Garlic
11. 1 tsp Crushed Ginger
12. 50 ml Sunflower Oil for frying
13. 2 tblspn BBQ/Braai meat Spice
14. 3 Eggs
15. 80 ml Milk
16. 40 gr Tomato Paste
17. 2 tblsp Sweet Light Soy Sauce
18. 10 ml Chutney / BBQ sauce to serve on the side
19. 200 gr Mc Cain Mixed Vegetables
20. 1 pinch Cinnamon powder, as needed
21. 1 tspn Turmeric

Steps to make to make Greek Style Aubergine and Capemalay Mince Bobotie

1. Fry Onions, Garlic, Ginger till transparent.
2. Knead the Meat spice, some Cinnamon into the Mince. Add to the onions and fry until Golden brown. Add the vegetables and braise.
3. Grate tomatoes. Add to the mince with the tomato paste, braise on low heat.
4. Cook the lentils in separate pot until soft. Strain, add the masala spices and turmeric powder and curry leaves
5. Whisk the Eggs and add milk, set aside. Add oil to a sauce pan, once on medium high heat, add the brinjals, pour a pinch of turmeric, mild masala, meat spice while they fry, tossing over making sure it's soaked in oil. Fry until transparent approximately 5mins long, take it out the oil and set aside for layering.
6. Add the lentils to the cooked mince and while its on low heat mix together and set aside for layering
7. Line the baking dish with Sunflower Oil. Layer with Aubergine, then the mince, then pour over the egg mixture, then some more Aubergine then the sliced Cheddar cheese. In a pre-heated Oven, Bake for 30mins on 200degrees. Enjoy with Chutney sauce or BBQ sauce on the side or with Tzatziki.
8. Cut out using a Basting large Spoon abd enjoy.

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So that's going to wrap this up for this special food How to Make Ultimate Greek Style Aubergine and Capemalay Mince Bobotie. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!