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.
Chop 5 large tomatoes into chunks.
Fry 1.5 red onions in olive oil and garlic.
Once the onions are soft, add in 500g of lamb mince.
Once cooked add in your spices – 1.5 tablespoons paprika, 1.5 tablespoons cinammon, 2 teaspoons of tomato puree, 1 teaspoon chilli powder.
Next add in 3/4 of your chopped tomatoes and 20g of chopped flat-leaf parsley.
After the aubergines have been roasted they should be slightly golden/browned.
Final step – dish it up.
Scoop the mince mixture on top of each aubergine, add the remaining chopped tomato on top.
Cook in the oven for another 15-20 minutes.
So simple and tasty and minimal washing up!