• 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.

  • Use kitchen scissors to snip the aubergine into small pieces for your baby.

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