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  • Nutrition

Serves 2

Approximate nutrient content per serving: 630kcal


For the base:

  • 3 tablespoons of olive oil
  • 2 medium aubergines, cut length ways into 1/4 inch slices
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, crushed
  • Lean minced lamb or beef (450 g)
  • 1/4 glass of red wine
  • Tin of chopped tomatoes (200 g)
  • 1 cinnamon stick or 1/4 teaspoon of ground cinnamon
  • 2 bay leaves, chopped
  • Salt and pepper

For the topping:

  • 200ml (1 bottle) Ensure® Plus neutral flavour
  • Butter (37g)
  • Plain flour (37g)
  • Whole milk (100ml)
  • Parmesan cheese, freshly grated (25g)
  • 1 medium egg, beaten
  • Salt and pepper to season

*This recipe can be interchanged with other products from the Ensure range, such as Ensure TwoCal


For the base:

  1. Preheat the oven to 200oC / 400oF / Gas Mark 6
  2. In a very hot frying pan, heat 1 tablespoon of olive oil and quickly fry a layer of aubergine slices until tender and lightly coloured on both sides
  3. Lift out the aubergine with tongs and place in the base of a deep square oven proof dish (approx 25cm x 25cm)
  4. Season the aubergine lightly with salt and pepper
  5. Repeat with the rest of the aubergine, seasoning each layer when cooked
  6. In a large saucepan, heat 2 tablespoons of olive oil
  7. Add the onion and garlic and fry until golden
  8. And the minced meat and cook over a high heat for 3-4 minutes until the meat has browned
  9. Add the wine, tomatoes, cinnamon and bay leaves and simmer gently for 30-40 minutes
  10. Remove the cinnamon from the sauce and season with salt and pepper
  11. Spread the meat sauce over the aubergine
  12. Pour the cheese topping over the meat sauce and bake for 25-30 minutes, until golden and bubbling

For the topping:

  1. In a medium saucepan, melt the butter on a medium heat
  2. Add the flour and continue to heat, stirring constantly, for 1 minute
  3. Gradually beat in the milk and Ensure® Plus, stirring until thick (do not boil)
  4. Add the cheese and season with a pinch of salt and pepper
  5. Cool slightly before adding the beaten egg
  6.  Pour the topping mixture over the base and bake for 25-30 minutes until golden brown
  7. Serve with a salad garnish

Date of preparation July 2020 UK-ENSP-2000017

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