Lamb, Tomato & Aubergine Bake

• 2aubergines, sliced 1cm thick
• 2 tbspolive oil
• 500 glamb mince
• 400 gtinned chopped tomatoes
• 1 tbsptomato purée
• 1onion, finely chopped
• 3garlic cloves, crushed
• 1 tspdried oregano
• ½ tspground cinnamon
• 1 tbspWorcestershire sauce
• 50 gfresh breadcrumbs
• pinch of black pepper
• 1 tspsea salt
• 150 gmature cheddar, grated
• 1lemon, zest and juice
• 15 gmint leaves, chopped
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds (optional)
• 10 gflat-leaf parsley, chopped; Green salad (optional)

Method

1. 1Salt the aubergine slices generously and leave to sweat in a colander for 15 minutes, then pat dry thoroughly.
2. 2Heat the oven to 200°C. Brush the aubergine slices with 1 tbsp olive oil and roast in a single layer for 15–20 minutes until tender.
3. 3Heat 2 tsp olive oil in a heavy pan. Soften the onion for about 8 minutes, then add the garlic for 30 seconds.
4. 4Lift the onion mixture out. Season the lamb and brown it in two batches for 4–5 minutes per batch, then return the onion and all the lamb to the pan.
5. 5Stir in the tomato purée and let it cook out for a minute against the hot pan. Tip in the chopped tomatoes with a splash of water, scraping up every stuck bit from the base. Add the oregano, cinnamon, Worcestershire sauce and a pinch of black pepper.
6. 6Reduce the heat and simmer uncovered for 20 minutes until thick and glossy and the sauce clings to the meat. The cinnamon should hum in the background, not announce itself.
7. 7Layer the sauce and aubergine in a baking dish. Scatter over the cheddar and breadcrumbs, then drizzle with the remaining teaspoon of olive oil.
8. 8Bake for 25–30 minutes until the topping is deep gold and bubbling and the sauce is sizzling at the edges. Rest for 10 minutes so the bake sets and slices cleanly.
9. 9Finish with the lemon zest, lemon juice to taste and listed mint. Serve the optional dressed rocket or parsley and green salad if using.

Per serving

kcal

662

protein

38.6g

fibre

8.8g

carbs

33.1g

fat

42.7g