Greek lamb, aubergine and tomato bake

Greek lamb, aubergine and tomato bake preparation time Serves: 6
|
Greek lamb, aubergine and tomato bake cook time Cook: 1 hr
  • Explore Food4Life
    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
  • Explore Food4Life
    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
  • Explore Food4Life
    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.