Heat 2 tsp (10 ml) of the oil in a large saucepan. Fry mince until brown.
Spoon mince out. Add another 1 tsp (5ml) oil and fry onion until soft. Add celery and baby marrow and fry for a few minutes.
Add paprika, ground coriander, origanum, tomatoes and Worcestershire sauce.
Stir in the mince. Simmer with a lid for 30 minutes. Add 4 tbsp (60 ml) of the parsley and season with lemon juice and pepper.
Meanwhile, preheat the oven to 180 ˚C. Place brinjal on a baking tray and brush on both sides with remaining oil. Roast for 15 minutes until golden and cooked.
Spoon half of the mince into a deep oven dish. Cover with a layer of spinach. Spoon remaining mince on top and cover with a layer of brinjal.
Mix buttermilk, herbs and cheese and spread over the brinjal. Bake for 20 minutes or until golden and cooked.
Serve with a tomato salad with fresh herbs or lightly cooked green veggies.
Make sure that the buttermilk topping covers the dish completely, rather use a deeper than wider oven dish.
NUTRITIONAL INFO PER PORTION:
Energy 1 614 kj
Protein 38,3 g
Fat 16,7 g
Carbohydrates 16,1 g
Salt 1,2 g