Greek meatball bake [serves 6, 25 mins prep, 45 mins cooking]

This delicious recipe is easy to make and super tasty. the saltiness of the Halloumi cheese works well with the creamy yoghurt and rich tomato sauce.

Ingredients

Aubergine:
2 aubergines cut into 1cm slices
(or 1 x aubergine and 1 x courgette)

Meatballs:
500 - 750g minced beef or lamb
400g tin of beluga lentils (optional)
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
650g jar of passata / tomato ragu

Sauce:
400g no fat greek natural yoghurt
2 medium eggs, beaten
200g halloumi, grated


Method
Pre heat oven to 190 degrees.  lay the aubergine on a baking tray, and bake for 25 minutes, turning halfway through.

Whilst that's in the oven, mix together all the meatball ingredients except the passata. form into small balls the size of a walnut. 
Fry the meatballs in a  non stick frying pan until coloured all over.
Mix in the passata.

In a 30cm oval oven dish, put the meatball and passata mixture in the base.
Layer the aubergine on top.

Blend together the yoghurt, eggs and half the halloumi. Pour this on top of the aubergine. Top with the remaining grated halloumi.
Bake for 40-45 minutes.