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Greek lamb, aubergine and tomato bake

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

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.