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