Lamb and aubergine bake with tomato and oregano

Name: Lamb and aubergine bake with tomato and oregano
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 3 aubergines, sliced into rounds; 3 tbsp olive oil; 600g lamb mince; 1 onion, chopped; 3 garlic cloves, crushed; 1 tsp ground cinnamon; 2 tsp dried oregano; 400g tinned chopped tomatoes; 2 tbsp tomato purée; 100ml water

Layers of roasted aubergine and herby lamb mince in tomato sauce, baked until bubbling.

Time1 hr 15
LevelMedium
Costabout £1.67 a head
Oven200°C (180°C fan)

6 servings

Ingredients

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3auberginessliced into rounds
3 tbspolive oil
600 glamb mince
1onionchopped
3garlic clovescrushed
1 tspground cinnamon
2 tspdried oregano
400 gtinned chopped tomatoes
2 tbsptomato purée
100 mlwater

Method

1
Heat the oven to 200°C (180°C fan). Brush the aubergine slices with 2 tbsp of the oil and spread on two trays. Roast for 25 minutes until golden.
25 min
2
Meanwhile heat the rest of the oil in a pan. Fry the onion for 6 minutes. Add the lamb and brown for 8 minutes.
14 min
3
Add the garlic, cinnamon, oregano, tomatoes, purée and water. Simmer for 15 minutes.
15 min
4
Layer half the aubergine in a baking dish. Spoon over half the lamb. Repeat with the rest.
5
Bake for 20 minutes until bubbling at the edges. Rest for 5 minutes before serving.
20 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.