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Syrian Baked Lamb & Aubergine

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 2-3 1x
  • Category: Dinner
  • Cuisine: Syrian


A hearty one pot lamb and aubergine dish that is great for a weeknight with a difference – and it re-heats beautifully.


  • 2 Medium Aubergines (Eggplants), cut into 2 inch slices
  • Sea Salt
  • Freshly Ground Black Pepper
  • 2 Handfuls Pine Nuts
  • Large Knob Unsalted Butter
  • 400g (14 oz) Lamb Mince
  • 1 tbsp Ground Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/4 tsp Ground Allspice
  • 1 White Onion, finely chopped
  • 1 x 400g Tin Chopped Tomatoes


  1. Pre-heat the oven to 180 degrees (355 fahrenheit) and whack the grill on as high as it will go.
  2. Season the aubergine slices well with salt and pepper, and spread them out across a baking sheet. Grill until slightly browned on each side.
  3. Meanwhile, lightly toast the pine nuts in a big, dry frying pan before setting aside.
  4. Return the pan to a medium high heat, and melt the butter. Add the lamb, and break up the meat is brown.
  5. Stir in the spices along with 1 tsp of salt.
  6. Add the onion, and cook until the onion is soft.
  7. Stir in the tinned tomatoes and the toasted pine nuts, and remove from the heat.
  8. Arrange the aubergine slices in a single layer in a large baking dish, and spoon the lamb mixture over each one.
  9. Bake for 45 minutes, and leave to rest for 10 minutes before serving.