1 large eggplant, thinly sliced lengthways
1 tbs olive oil
1 brown onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
½ tsp allspice
400g can diced tomatoes
1 tbs Weight Watchers Canola Spread
2 tbs plain flour
1 cup (250ml) low-fat milk
¼ cup (25g) reduced-fat grated tasty cheese
1 Preheat oven to 200°C or 180°C fan-forced. Heat a chargrill or barbecue over medium-high heat. Spray both sides of eggplant with oil. Chargrill eggplant for 2–3 minutes each side or until charred.
2 Heat oil in a large heavy-based saucepan over medium heat. Cook onion and carrot, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add mince, cinnamon and allspice and cook, breaking up lumps, for 5 minutes or until browned. Add tomatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until slightly thickened.
3 Meanwhile, melt spread in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring after each addition until smooth, and bring to the boil. Reduce heat to low and simmer, stirring constantly, for 1 minute. Remove from heat. Stir in cheese.
4 Place half the eggplant in the base of a 1.5L (6-cup) capacity ovenproof dish. Top with half the mince mixture. Repeat with remaining eggplant and mince mixture.
5 Pour cheese mixture over mince layer and bake for 20 minutes or until lightly golden. Set aside to cool for 10 minutes before serving.