• 2 tbsp olive oil
  • 18 oz lean beef, minced
  • 2 celery stalks, finely chopped
  • 2 zucchinis, coarsely grated
  • 1 tsp paprika
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 30 oz of chopped tomatoes
  • 1 tsp Worcestershire sauce
  • 6 tbsp of chopped fresh parsley
  • lemon juice, and black pepper to taste
  • 1 medium eggplant, cut in long strips
  • 3-4 spinach leaves
  • 1 ¼ cups low-fat buttermilk
  • ½ cup grated low-fat cheddar cheese


Preheat oven to 180/350° C/F.
Pour 2 tsp of oil in a saucepan, heat it, and then brown meat.
Spoon out the meat, add 1 tsp of oil, and fry the onions until soft. Add celery and zucchini and fry for a few minutes. Add paprika, coriander, oregano, chopped tomatoes, and Worcestershire sauce.
Put the meat back in the pan and let simmer for 30 minutes. Add 4 tbsp of the parsley and season with lemon juice and pepper.
Cut the eggplant in long strips, placing them on a baking tray. Brush each side with remaining oil. Roast for 15 minutes until golden and cooked.
Spoon half of the meat into a deep oven dish. Cover with spinach leaves. Spoon remaining meat on top and cover with a layer of eggplant.
Mix buttermilk, remaining herbs, and cheese, and spread over the eggplant. Bake for 20 minutes or until golden and cooked.