3 ways with mince

Moussaka eggplant stacks with fetta & yoghurt sauce (Gluten free)
Serves 4 Prep 15 mins Cooking 40 mins
2 (about 500g each) eggplants
⅓ cup (80ml) extra virgin olive oil
2 garlic cloves, crushed
500g Coles Australian Pork & Beef 3 Star Bolognese Mince
1½ tsp ground cinnamon
¾ tsp ground paprika
¾ tsp ground cumin
½ cup mint leaves, chopped
¼ cup oregano leaves, chopped
1½ cups (420g) tomato pasta sauce
⅓ cup (25g) finely grated parmesan
24 mint leaves, divided
¼ cup (70g) plain Greek-style yoghurt
⅛ tsp ground nutmeg
100g Greek-style fetta, crumbled, divided
1. Preheat oven to 200°C (180°C fan-forced). Line a large rimmed baking tray with baking paper. Cut eggplants crossways into twelve 2cm-thick slices and arrange in a single layer on lined tray. In a small bowl, combine oil and garlic. Season. Brush oil mixture over both sides of each eggplant slice. Bake the eggplant for 20 mins or until tender.
2. Meanwhile, in a large bowl, combine the mince, cinnamon, paprika, cumin, chopped mint and oregano. Season.
3. Heat a large non-stick ovenproof frying pan over medium-high heat. Add mince mixture and cook, stirring with a spatula to break up lumps, for 4 mins or until just cooked through. Add the pasta sauce and cook for 1-2 mins or until mixture thickens slightly (mixture shouldn’t be watery). Transfer to a bowl.
4. Place 4 eggplant slices in the pan. Sprinkle each slice evenly with 1 tbs parmesan. Spoon ⅓ cup mince mixture over each slice. Top with 3 mint leaves. Place a slightly smaller eggplant slice on top and repeat with the parmesan, mince mixture and mint leaves. Top with remaining smallest eggplant slices. Sprinkle over remaining parmesan and some mince mixture. Bake for 10 mins or until heated through.
5. Process the yoghurt, nutmeg and two-thirds of the fetta in a food processor until smooth. Spoon over serving plates and top with remaining mince mixture. Transfer the eggplant stacks to the plates. Sprinkle with the remaining fetta and mint leaves.
Spanish-style meatballs with chilli sauce (Dairy free)
Serves 4 Prep 15 mins Cooking 10 mins
3 long red chillies, seeded, chopped
3 garlic cloves
1 tbs red wine vinegar
2 tbs extra virgin olive oil
2 tsp sea salt flakes, divided
½ brown onion, grated
1 egg
2 tsp ground paprika
½ tsp ground black pepper
½ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ cup (20g) panko breadcrumbs
500g Coles Australian Pork & Beef 3 Star Bolognese Mince
1 tbs extra virgin olive oil, extra
Thyme sprigs, to serve
1. Place the chilli, garlic, vinegar, oil and 1 tsp salt in a food processor and process until smooth.
2. In a large bowl, place the onion, egg, paprika, black pepper, garlic powder, cayenne pepper, cumin and remaining salt and stir to combine. Add the breadcrumbs and mince. Use clean hands to mix until well combined. Shape 1-tbs portions of the mince mixture into balls and transfer to a plate.
3. Heat extra oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 8 mins or until golden and cooked through. Add a little of the chilli mixture to the meatballs in the pan and toss until heated through.
4. Spread the remaining chilli mixture over the base of a serving platter and top with the meatballs. Sprinkle with thyme to serve.
Banh mi style burgers with sriracha mayo (Dairy free)
Serves 4 Prep 15 mins (+ 10 mins chilling time) Cooking 15 mins
500g Coles Australian Pork & Beef 3 Star Bolognese Mince
2 spring onions, chopped
⅓ cup chopped coriander
⅓ cup chopped basil
2 garlic cloves, crushed
2 tsp fish sauce
½ tsp Chinese five spice
1 tbs sriracha or chilli sauce, divided
2 tbs sweet chilli sauce
1 tbs rice wine vinegar
⅓ cup (100g) whole-egg mayonnaise
4 hamburger buns, split, toasted
Thinly sliced red cabbage, to serve
Lebanese cucumber ribbons, to serve
Sliced spring onion, to serve
Coriander sprigs, to serve
1. In a large bowl, combine mince, chopped spring onions, chopped coriander, basil, garlic, fish sauce, five spice and 3 tsp sriracha or chilli sauce. Divide into 4 portions and shape into balls. Place each ball between 2 sheets of baking paper and use a rolling pin to flatten into 1cm-thick patties. Cover and place in fridge for 10 mins to chill.
2. In a small bowl, combine sweet chilli sauce and vinegar. In a separate small bowl, combine the mayonnaise and remaining sriracha or chilli sauce.
3. Heat a large non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 mins each side or until browned and cooked through.
4. Divide the bun bases among plates. Spread over the mayonnaise mixture and top with the patties, cabbage, cucumber, sliced spring onion and coriander sprigs. Drizzle with the sweet chilli sauce mixture and top with bun tops to serve.