Turkish Lamb and Aubergine Traybake
Spiced lamb mince and soft aubergine roast in a rich tomato sauce, scattered with parsley and pomegranate.
- Time1 hr 10
- LevelMedium
- Costabout £2.50 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Brush the aubergine slices with 2 tbsp of the oil and lay on two trays. Roast for 20 minutes, turning once, until golden.
20 min - 2
Meanwhile, heat the remaining oil in a frying pan and brown the lamb for 6 minutes, breaking it up. Add the onion and cook for 5 minutes.
11 min - 3
Stir in the garlic, cumin, cinnamon and tomato purée for 1 minute, then add the tinned tomatoes. Simmer for 10 minutes until thick.
10 min - 4
Spread half the aubergine in a large baking dish, spoon over the lamb sauce, then top with the rest of the aubergine and the sliced tomatoes.
- 5
Bake for 20 minutes, until bubbling and the tomatoes have softened.
20 min - 6
Scatter with parsley and pomegranate seeds and serve with rice or flatbreads.
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.