What is the preparation time for Eggplant & Ostrich Mince Bake?

The preparation time for Eggplant & Ostrich Mince Bake with fresh mint is between 25 and 45 minutes.

What is the total time required to make Eggplant & Ostrich Mince Bake with fresh mint?

The total time required to make Eggplant & Ostrich Mince Bake with fresh mint is between 40 and 60 minutes.

What are the main ingredients in Eggplant & Ostrich Mince Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Eggplant & Ostrich Mince Bake?

Calories: 763, Carbs: 58 grams, Fat: grams, Protein: 52.5 grams, Sugar: 29.2 grams, Salt: 782 grams

How do I prepare Eggplant & Ostrich Mince Bake?

DINNER IS READY: Dish up the moussaka, top with a sprinkle of the toasted pumpkin seeds, and garnish with the sliced mint. Dig in, Chef! MOUSSAKA: Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine rounds, and lightly smear the creamy topping over the aubergine rounds. Turn the oven to grill or the highest setting, grill until bubbling, and lightly golden, 5-8 minutes. SAUCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and the sliced peppers. Fry until lightly golden, 5-6 minutes (shifting occasionally. Add the grated garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until thickening and reduced, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season. TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. AUBS: Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway.

What should be prepared from my kitchen to make Eggplant & Ostrich Mince Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Eggplant & Ostrich Mince Bake

Soon you will be savouring a mouthful of a moussaka-inspired meal, Chef! Made with ostrich mince for a South African taste twist, this satisfying dinner features a bubbling cream cheese & yoghurt topping, roasted aubergine, & rich tomato passata. Garnished with toasted pumpkin seeds & fresh, cooling mint.

Eggplant & Ostrich Mince Bake

with fresh mint

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Bell Pepper
Bell Peppers
Creamy Topping
Free-range Ostrich Mince
Fresh Mint
Garlic Clove
Garlic Cloves
NOMU Moroccan Rub
Onion
Onions
Ostrich
Pumpkin Seeds
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

AUBS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and the sliced peppers. Fry until lightly golden, 5-6 minutes (shifting occasionally. Add the grated garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml of water. Simmer until thickening and reduced, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
MOUSSAKA
Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine rounds, and lightly smear the creamy topping over the aubergine rounds. Turn the oven to grill or the highest setting, grill until bubbling, and lightly golden, 5-8 minutes.
DINNER IS READY
Dish up the moussaka, top with a sprinkle of the toasted pumpkin seeds, and garnish with the sliced mint. Dig in, Chef!

Aubergine - 250g
Pumpkin Seeds - 10g
Free-range Ostrich Mince - 150g
Onion - 1
Bell Peppers - 1
Garlic Clove - 1
NOMU Moroccan Rub - 10ml
Tomato Passata - 100ml
Creamy Topping - 120ml
Fresh Mint - 3g

Download the Recipe

Serves 2

AUBS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and the sliced peppers. Fry until lightly golden, 5-6 minutes (shifting occasionally. Add the grated garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until thickening and reduced, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
MOUSSAKA
Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine rounds, and lightly smear the creamy topping over the aubergine rounds. Turn the oven to grill or the highest setting, grill until bubbling, and lightly golden, 5-8 minutes.
DINNER IS READY
Dish up the moussaka, top with a sprinkle of the toasted pumpkin seeds, and garnish with the sliced mint. Dig in, Chef!

Aubergine - 500g
Pumpkin Seeds - 20g
Free-range Ostrich Mince - 300g
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
NOMU Moroccan Rub - 20ml
Tomato Passata - 200ml
Creamy Topping - 240ml
Fresh Mint - 5g

Download the Recipe

Serves 3

AUBS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and the sliced peppers. Fry until lightly golden, 5-6 minutes (shifting occasionally. Add the grated garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml of water. Simmer until thickening and reduced, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
MOUSSAKA
Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine rounds, and lightly smear the creamy topping over the aubergine rounds. Turn the oven to grill or the highest setting, grill until bubbling, and lightly golden, 5-8 minutes.
DINNER IS READY
Dish up the moussaka, top with a sprinkle of the toasted pumpkin seeds, and garnish with the sliced mint. Dig in, Chef!

Aubergine - 750g
Pumpkin Seeds - 30g
Free-range Ostrich Mince - 450g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
NOMU Moroccan Rub - 30ml
Tomato Passata - 300ml
Creamy Topping - 360ml
Fresh Mint - 8g

Download the Recipe

Serves 4

AUBS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and the sliced peppers. Fry until lightly golden, 5-6 minutes (shifting occasionally. Add the grated garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 400ml of water. Simmer until thickening and reduced, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
MOUSSAKA
Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine rounds, and lightly smear the creamy topping over the aubergine rounds. Turn the oven to grill or the highest setting, grill until bubbling, and lightly golden, 5-8 minutes.
DINNER IS READY
Dish up the moussaka, top with a sprinkle of the toasted pumpkin seeds, and garnish with the sliced mint. Dig in, Chef!