Baked eggplant with pork

Baked Eggplant With Pork
This recipe is based on a Greek dish called Moussaka, but it’s a healthier version, easier and a quicker one to make. This recipe is for one portion so if you are making a dinner for two, you will want to double everything.

There are three parts to this recipe: sauté the veggies (eggplant, tomato, onion and garlic), sauté the mince and mix the sauce (yogurt, cheese and egg yolk). Once you’ve done all three - it’ll take you roughly 25 minutes, combine them together and bake in the oven for 20 minutes and serve.

This recipe makes two large portions or four small ones.

You can use beef or ground turkey instead of pork. And you can use zucchini instead of eggplant.

For a vegetarian version: use potatoes instead of meat and layer them in the pan first (before eggplant).

Ingredients:
1 medium eggplant
1lb (450g) ground pork
small onion
two small tomato
garlic clove
7oz (200g) shredded cheese
2tps (30g) plain yogurt
2 egg yolks
2tbsp olive oil
salt/pepper for taste

Directions:
Step 1: Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.

Step 2: Make the topping by mixing together egg yolk, yogurt and cheese.

Step 3: Cook the onion and the garlic over a medium heat: cover the pan and let it sauté for 5 minutes until soft.

Step 4: Add tomatoes and cook covered for another 5 minutes.

Step 5: Add eggplant and cover again - cook for another 10 minutes until the eggplant is soft. Check on it once or twice and stir.

Step 6: Transfer the vegetables into a baking pan and spread in a layer covering the bottom.

Step 7: Add the pork to the pan you just made vegetables in and fry in a 1tsp of olive oil. Shred it as much as you can and keep stirring until no longer pink for about ~5 minutes.

Step 8: Add the cooked ground pork to the baking pan and spread it
into the second layer.

Step 9: Add the topping and cook uncovered in the middle of the oven at 320F (160C) for 20 minutes - until slightly golden on top.