- Preparation and cooking time
- A little work
- Serves 6 - 8
- 2tbsp Olive oil
- 1 Small aubergine
- 500g Lamb mince
- 1 Onion, finely chopped
- 400g Tinned tomato
- 3tbsp Tomato purée
- ½tsp Dried oregano
- A pinch of cinnamon
- 2 Garlic cloves, finely chopped
- 110g Cheddar cheese, grated
- 4tbsp Parmesan cheese, grated
- STEP 1
Heat the oven to 240C/464F/Gas mark 9.
- STEP 2
Dry fry the lamb until cooked through. Drain off excess oil.
- STEP 3
Slice the aubergine into thick slices, brush with olive oil and cook in the oven at 240°C until brown both sides (30-35 minutes). Turn down the oven to 190C/375F/Gas mark 5.
- STEP 4
Fry the onion and garlic in oil until soft then add the tomatoes, tomato puree, oregano and cinnamon.
- STEP 5
Cook over a medium heat until the sauce thickens.
- STEP 6
Place half the aubergine slices over bottom of a 2 pint oven dish, layer on half the meat sauce, and top with half the cheddar cheese.
- STEP 7
Repeat these layers, sprinkling parmesan over the final layer.
- STEP 8
Bake at 190C/375F/Gas mark 5 for 20-30 minutes.