Lamb and Aubergine Tomato Crust Bake

• 2 tbspolive oil
• 1large aubergine, cut into 2cm cubes
• 1large onion, finely chopped
• 500glamb mince
• 3garlic cloves, finely grated
• 2 tspground cumin
• ½ tspground cinnamon
• 2 tbsptomato purée
• 1× 400g tin chopped tomatoes
• 125mlwater
• Fine salt, to taste
• Black pepper, to taste
• 75gfresh breadcrumbs
• 20gflat-leaf parsley, finely chopped
• 1 tbspolive oil
• 250gbulgur wheat
• 500mlboiling water
• 30mllemon juice
• 2gfinely grated lemon zest

Method

1. 1Heat the oven to 210°C/190°C fan/gas 6. Heat the 2 tbsp olive oil in a wide frying pan over a high heat, then fry the aubergine for 8 minutes until deeply golden at the edges and starting to soften. Tip it into a 2-litre baking dish.
2. 2Turn the heat down to medium and cook the onion in the same pan for 5 minutes until soft and lightly golden. Add the lamb mince and break it up well, then cook for 7 minutes until browned, steaming hot throughout and with no pink remaining.
3. 3Stir in the garlic, cumin, cinnamon and tomato purée. Cook for 1 minute until the purée has darkened and smells rich rather than raw.
4. 4Add the chopped tomatoes, water, a good pinch of salt and plenty of black pepper. Simmer for 10 minutes until thickened and glossy, then fold in the browned aubergine.
5. 5Return the combined lamb and aubergine mixture to the baking dish. Mix the breadcrumbs with 15g of the parsley, the remaining olive oil and a small pinch of the salt and pepper, then scatter it evenly over the filling.
6. 6Bake for 20 minutes until the tomato sauce is bubbling at the centre and the crumbs are golden. Leave to rest for 5 minutes until the filling settles and thickens slightly.
7. 7When the bake has 15 minutes left, put the bulgur wheat and boiling water in a saucepan. Bring back to a simmer, cover and cook for 10 minutes until the water is absorbed, then take off the heat and leave covered for 5 minutes until fluffy.
8. 8Fluff the bulgur with a fork, then stir through the lemon zest, lemon juice and remaining parsley. Spoon it into bowls and top with the lamb and aubergine bake.

Per serving

kcal

682

protein

34.9g

fibre

12.9g

carbs

64.8g

fat

33.3g