Lamb and aubergine bake with tomatoes
Layers of roasted aubergine and spiced lean lamb under a golden topping of Greek yoghurt.
- Time1 hr 20
- LevelMedium
- Costabout £2.02 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Spray the aubergine slices, lay on trays and roast for 20 minutes until soft and golden.
20 min - 2
Spray a pan and cook the lamb for 7 minutes, breaking it up. Add the onion and cook for 5 minutes.
12 min - 3
Add the garlic, cinnamon, oregano, tomatoes and purée. Simmer for 15 minutes until thick.
15 min - 4
Layer half the aubergine, all the lamb, then the rest of the aubergine in a baking dish.
- 5
Beat the yoghurt with the eggs and black pepper and pour over.
- 6
Bake for 25 minutes until set and golden. Rest for 5 minutes before serving.
25 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.