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.
Serving guide
Choose your portion size.
AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (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 Onion and pepper. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 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, 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 pumpkin seeds, and garnish with the mint. Dig in, Chef!
AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (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 Onion and pepper. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 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, 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 pumpkin seeds, and garnish with the mint. Dig in, Chef!
AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (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 Onion and pepper. Fry until lightly golden, 6-8 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 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, 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 pumpkin seeds, and garnish with the mint. Dig in, Chef!
AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (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 Onion and pepper. Fry until lightly golden, 6-8 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 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, 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 pumpkin seeds, and garnish with the mint. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.83
for 4 servings · R53.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Tomato Passata
- Creamy Topping
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aubergine & Ostrich Mince Bake?
The preparation time for Aubergine & Ostrich Mince Bake with fresh mint is between 25 and 45 minutes.
What is the total time required to make Aubergine & Ostrich Mince Bake with fresh mint?
The total time required to make Aubergine & Ostrich Mince Bake with fresh mint is between 40 and 60 minutes.
How many servings does Aubergine & Ostrich Mince Bake provide?
4 servings
What are the main ingredients in Aubergine & Ostrich Mince Bake?
Aubergine, Bell Pepper, Creamy Topping, Fresh Mint, Garlic, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Mince, Pumpkin Seeds, Tomato Passata
What is the nutritional information of Aubergine & Ostrich Mince Bake?
Calories: 745, Carbs: 57 grams, Fat: grams, Protein: 50.6 grams, Sugar: 29.2 grams, Salt: 775 grams
How do I prepare Aubergine & Ostrich Mince Bake?
MOUSSAKA: Pour the saucy mince into an ovenproof dish, top with a layer of the aubergine, 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. 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 onion and pepper. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the garlic, the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening and reduced, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season. DINNER IS READY: Dish up the moussaka, top with a sprinkle of the pumpkin seeds, and garnish with the mint. Dig in, Chef! AUBS: Preheat the oven to 220°C. Spread the aubergine on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Aubergine & Ostrich Mince Bake?
Aubergine, Bell Pepper, Creamy Topping, Fresh Mint, Garlic, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Mince, Pumpkin Seeds, Tomato Passata
How many calories does Aubergine & Ostrich Mince Bake have?
745 calories
How much fat content does Aubergine & Ostrich Mince Bake have?
grams