Ingredients
13 total- 4 large potatoes, halved
- 250 g of mini aubergines, thinly sliced lengthways
- 3 tbsp of oil
- 1 red onion, diced
- 3 garlic cloves, crushed or grated
- 500 g of lamb mince
- 1 tsp of ground cinnamon
- 400 g of italian chopped tomatoes
- 200 ml of vegetable stock
- 350 g of cheese sauce
- 150 g of mozzarella, torn
- 1 whole nutmeg, grated to serve
- 1 bag of mixed green salad, to serve
Method
6 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes until softened slightly. Cool, then thinly slice and leave to one side.
Step 2
Brush the aubergine slices with 2 tbsp oil. Place a non-stick frying over a high heat and fry the aubergine halves on both sides for 2 mins or until starting to soften and char. Take off the heat and place on a plate lined with kitchen towel.
Step 3
In the same pan add the remaining oil and the diced onion. Fry for 2 mins to soften, then add the garlic and cook for a further minute. Add the mince and fry for 4-5 mins or until browned. Add the cinnamon and cook for 1 min, before adding the chopped tomatoes and stock. Leave to simmer for 10 mins.
Step 4
In a separate small pan, gently heat the cheese sauce.
Step 5
In an ovenproof dish, layer up with the lamb mince, aubergines, sliced potatoes and cheese sauce. Repeat, finishing with a final layer of cheese sauce. Top with the mozzarella, and a grating nutmeg if you like.
Step 6
Bake in the oven for 20-25 mins until turning golden and bubbling. Serve with a big green salad.