Greek Style Aubergine and Capemalay Mince Bobotie
Greek Style Aubergine and Capemalay Mince Bobotie

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, greek style aubergine and capemalay mince bobotie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Greek Style Aubergine and Capemalay Mince Bobotie is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Greek Style Aubergine and Capemalay Mince Bobotie is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook greek style aubergine and capemalay mince bobotie using 21 ingredients and 8 steps. Here is how you can achieve that.

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