Aubergine & Lamb Bake

Name: Aubergine & Lamb Bake
Yield: 2 - 4 servings
Ingredients: 2 aubergines; 3 tbsp cooking oil; 50-100 g pine nuts; 1 onion; 250 g minced lamb; 2 tbsp ras el hanout; 1 tin (400 g) chopped tomatoes; 1 tin (400 g) chick peas; 1 handful fresh mint leaves

7 cooks are planning to make this

spadget @spadget

I cook this all the time when we just want something tasty, filling and warm in winter. It's fine on its own or good with bulgur wheat or rice.

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Ingredients

45 minutes - 1 hour

2 - 4 servings

2 aubergines
3 tbsp cooking oil
50-100 g pine nuts
1 onion
250 g minced lamb
2 tbsp ras el hanout
1 tin (400 g) chopped tomatoes
1 tin (400 g) chick peas
1 handful fresh mint leaves

Cooking Instructions

1

Preheat the oven to 200C
2

Dice the aubergine into 1cm cubes and place in a large oven safe dish with 2 tbps of the oil. Try and make sure the oil is coating all of the aubergine. Bake in the oven for 20 minutes.
3

While the aubergine is cooking, use the remaining oil in a saucepan to fry the pine nuts for a couple of minutes.
4

Chop the onion however you prefer it, either diced or cut in to larger chunks and fry with the pine nuts. Add the minced lamb and cook until browned. Add the ras el hanout and stir for another couple of minutes and then set to one side, you can leave it in the saucepan.
5

Detach your mint leaves from the stalks, rinse and tear up in to small pieces and set aside for later. You don't need the stalks.
6

Once the aubergines have been baking for 20 mins add the chopped tomatoes to the oven proof dish and mix together. Drain the chickpeas and rinse if needed then add these too, then add the lamb, onion and pine nut mix and mix in well. Return to the oven for 10 minutes.
7

After 10 minutes, check that everything seems floppy but firm, it might need a further 5 minutes depending on your oven or the size of the aubergines. Add the mint leaves and mix in. Leave to stand for 1 or 2 minutes before serving. Enjoy!