INGREDIENTS

• 800-1000 g turkey mince
• 4 onions (diced)
• 4 tbs olive oil
• 3 x 400 g tins of chopped tomatoes
• 1 tbs garlic powder or some fresh, diced garlic
• sea salt
• black peppercorns
• 2 x 142 g tins of tomato purée / about 6 tbs
• 2 cups sliced black olives
• 4-5 egg plants (sliced thinly)
• 200g grated cheese (I used mature Cheddar)
• 6 eggs
• 1 cup of whole milk
• 1 tsp ground nutmeg (less if very fresh)

EQUIPMENT

• about 22-24 standard size individual ramekin dishes or 2 large Pyrex dishes (I used 10 ramekin dishes plus large baking dish)
• grater

METHOD

1. On the bottom of large pot fry onions on oil, until translucent.
2. Stir in also meat and fry some more, reduce fire.
3. Add chopped tomatoes, olives and garlic, cover and simmer until there is almost no more liquid.
4. Season to taste with freshly ground pepper and salt.
5. In meantime combine eggs, grated cheese, milk and nutmeg.
6. Once the turkey mixture is ready share everything to the baking dishes making 3 layers of eggplant with 2 layers of turkey mixture in between.
7. Top everything with egg/cheese mixture.
8. Bake in the oven preheated to 200°C (392°F) for about 30 minutes, ramekin dishes a bit less.
9. Serve either with couscous, rice or even piece of crunchy bread and some salad on a side.

Make 10-12 dinner size servings or 22-24 party / snack size serving.

NOTES

To fill each ramekin dish I used 3 large slices of eggplant with 2 x 50 ml of turkey mixture in between and topped with 50 ml of cheese/egg mixture.