WhaIMAG0143_1aa Gwaan Peeps TCDUB here. Well I haven’t done this in ages but here’s a recipe     of healthy proportions. Since I was a child I have had the strongest dislike for                 Balanjay/Eggplant all different words for Aubergine. My mam would make them with  a traditional Caribbean breakfast of  saltfish  and dumplings. Anyway Yes I know they  are good for me   so I really wanted to find another way to introduce them to my diet. Here’s what I came up with.

Serves 2


2 Aubergines sliced

1 courgette chopped

1 onion chopped

100g mushrooms

Olive oil

400g minced turkey

1 can chopped tomatoes

Salt and Pepper

4 cloves of garlic minced

1 tablespoon dried oregano

1 teaspoon tomato puree

1 tablespoon butter

1 tablespoon flour

3/4 cups of warm milk



Preheat your oven to 180 degrees

In a large bowl add olive oil, salt and pepper, feel free to be generous. Add the sliced Aubergines and toss.

On a medium heat add the aubergines to either a large frying pan or a griddle and fry until they are golden on both sides(I used a large frying pan, simply because it saved on the washing up). Then place on a plate to cool.

In the same pan add the turkey mince gently fry until cooked through then remove.

Also in the same pan add  garlic, onions, courgettes, mushrooms, tomato paste, oregano, salt and pepper and saute. Add the turkey.

Stir in can of chopped tomato and simmer for  15 minutes,

Leave to cool for 10 minutes.

In a small saucepan melt the butter and be careful not to burn it. Add flour to pan and whisk together until smooth and glossy. Little by little whisk in milk. This will become thick and smooth, then it’s ready.

Then in an oven proof dish. Layer the aubergine and the tomato and turkey sauce starting with the sauce first. Stop with the last layer of Aubergine.

Finish with the Bechamel sauce and it you like add cheese.

Bake 15-20 mins for 180 degrees C.

Leave to cool if you can… Enjoy.

Thanks For reading TCDub xxxx