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Preheat a chargrill on high. Spray eggplant with oil. Cook for 2-3 minutes each side or until charred and tender.
Cook potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Add evaporated milk. Mash until smooth.
Meanwhile, heat a saucepan over medium heat. Spray with oil. Cook the onion, zucchini and carrot, stirring, for 5 minutes or until soft. Add garlic and allspice. Cook, stirring, for 1 minute or until aromatic. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the wine. Simmer until reduced by half. Add the tomato. Reduce heat to low. Simmer for 10 minutes or until mixture is thick.
Preheat oven to 180°C. Spray four 250ml (1-cup) capacity ovenproof ramekins with oil. Place 1 slice of eggplant in each dish. Top with 2 tablespoons of mince mixture. Continue layering with remaining eggplant and mince mixture. Top with potato. Bake for 20 minutes or until golden. Serve with beans.