Home » Lamb Recipes » Greek lamb, aubergine and tomato bake
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Equipment
- Chopping boards
- knives
- garlic crusher
- Large frying pan
- mixing spoons
- measuring spoons
- Can opener
- baking tray
- Pastry brush
- oven gloves
- Oven proof dish
- grater
- Mixing Bowl
- Whisk
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lean lamb mince
- 1 Medium onion
- 1 Garlic clove
- 1 Small handful fresh oregano
- 1 Small handful fresh basil
- 1 Large aubergine
- 3 Slices smoked streaky bacon
- 3 x 5 ml (3 tsp) Olive oil
- 1 x 5 ml (1 tsp[) Tomato puree
- 400 g Can chopped tomatoes
- 1 x 5 ml (1 tsp) Cinnamon
- 1 x 5 ml (1 tsp) Paprika
Topping
- 2 Medium eggs
- 100 ml Cream
- 50 g Parmesan
- 1 x 2.5 ml (1/2 tsp) Grated nutmeg
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Method
- Pre-heat the oven to 180°c/Gas mark 4.
Prepare the vegetables and garlic:
- Peel, remove the top and bottom of the onion and finely chop;
- Remove the top of the aubergine and into thin strips;
- Peel and crush the garlic;
- Chop the oregano and basil.
Method
- On a separate chopping board slice the streaky bacon. Remember to wash your hands thoroughly after handling raw meat.
- In a large frying pan, heat half of the olive oil and add the onion.
- Fry the onion for 3 minutes until the onion is soft.
- Add the streaky bacon and fry until crisp
- Add the garlic and minced lamb and fry for 5 minutes until thoroughly brown, stirring occasionally.
- Add the tomato puree, chopped tomatoes, cinnamon, paprika, oregano and basil. Stir well.
- Bring the mince mixture to the boil, reduce the heat and simmer for 10 minutes.
- While the sauce is simmering, place the slices of aubergine on a baking tray and brush with the remaining olive oil.
- Bake the aubergines for 10 minutes until they are golden brown.
- Layer half of the aubergine slices in an oven proof dish.
- Spoon half of the mince over the aubergine.
- Repeat with the rest of the aubergine slices and mince.
- Grate the parmesan cheese.
- Add the eggs, cream, parmesan and nutmeg to a mixing bowl and whisk together.
- Spoon the topping over the lamb and aubergines.
- Bake for 30 minutes until golden brown and bubbling.