Wildly popular all over the Mediterranean countries, here's a Greek version of this classic brinjal and mutton dish.
Spicy South African ‘bobotie’- omit the potatoes. Soak a thick slice of white bread in 200ml semi-skimmed milk, then squeeze it out well (reserve the milk). At step 2 omit the brinjals, and tear the bread into the browned meat mixture. Stir in 1 tbsp medium curry powder, or to taste, 3 tbsp mango or apricot chutney and 1 tbsp raisins. Season and add a little lemon juice if you like, then turn the mixture into a greased baking dish. Omit the egg and cheese topping. Mix the reserved milk with 1 beaten egg and spoon over the meat. Bake at 180°C for 30 minutes or until golden.
Tasty but time consuming - is it just me who thinks 30 minutes is unrealistic? - 02 May 2012 (Review from Allrecipes UK | Ireland)
Not the best cook if the truth be known however I cooked this for four people and it was fantastic! I followed the recipe word for word and can honestly say WOW! Looked good and tasted delicious ~ so a big thank you for sharing it - 13 Feb 2012 (Review from Allrecipes UK | Ireland)
Tried this and it was delicious. A cross between shepherd's pie and scallop potatoes but much better - 05 Oct 2011 (Review from Allrecipes UK | Ireland)