Roasted Aubergines with Lamb

 

Roast Aubergines with Lamb

This recipe is an amalgamation of an Ottolenghi recipe from his book Jerusalem and Sabrina Ghayour’s book, Persiana. It’s also a cheat’s moussaka of sorts. I was having friends round for dinner and didn’t fancy the faf of having to dry the aubergines, make the sauce etc, so opted for this. The Ottolenghi recipe suggested roasting the aubergines, Ghayour suggested to fry, I then combined the ingredients suggested for the lamb!

First step, chop your aubergines (one per person), cover in oil and some salt. Roast for 25 minutes at 180C.

Roast Aubergines with Lamb

Roast Aubergines with Lamb

Chop 5 large tomatoes into chunks.

Roast Aubergines with Lamb

Fry 1.5 red onions in olive oil and garlic.

Roast Aubergines with Lamb

Once the onions are soft, add in 500g of lamb mince.

Roast Aubergines with Lamb

Once cooked add in your spices – 1.5 tablespoons paprika, 1.5 tablespoons cinammon, 2 teaspoons of tomato puree, 1 teaspoon chilli powder.

Roast Aubergines with Lamb

Next add in 3/4 of your chopped tomatoes and 20g of chopped flat-leaf parsley.

Roast Aubergines with Lamb

After the aubergines have been roasted they should be slightly golden/browned.

Roast Aubergines with Lamb

Final step – dish it up.

Roast Aubergines with Lamb

Scoop the mince mixture on top of each aubergine, add the remaining chopped tomato on top.

Roast Aubergines with Lamb

Cook in the oven for another 15-20 minutes.

Roast Aubergines with LambSo simple and tasty and minimal washing up!

Roast Aubergines with Lamb