Lamb, Aubergine and Potato Bake
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 5 cups ground lamb
- 1 bunch parsley
- 3 cups canned, chopped Tomatoes
- 1 ½ Tbsps tomato puree
- salt
- peppers
- 2 Eggplant (sliced)
- 16 ozs potatoes (peeled & cut into chunks)
- ¼ cup butter
- 0.333 cup all-purpose flour
- 2 ½ cups milk
- ⅞ cup Greek yogurt
- 2 eggs
- 4 Tbsps Parmesan (grated)
- 3 Tbsps breadcrumbs
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Heat half the oil in a pan and gently cook the onion and garlic until softened but not browned. Remove from the pan and set aside.
3.
Add the mince to the pan and fry stirring until browned. Add the tomatoes, tomato puree, salt and pepper to taste and simmer for about 20 minutes. Stir in the onion and garlic.
4.
Heat the remaining oil in a frying pan and cook the aubergines on both sides until just tender. Drain on absorbent kitchen paper.
5.
Cook the potatoes in a pan of boiling salted water for about 20 minutes iuntil just tender. Drain and cut into slices.
6.
Melt the butter in a pan, stir in the flour and add the milk, stirring. Cook gently until thick, stirring constantly. Allow to cool slightly, then stir in the yoghurt, eggs and 1 tablespoon of cheese. Mix well and season with salt and pepper.
7.
Put the lamb mixture in a large ovenproof dish. Cover with layers of potato and aubergine slices, then pour over the sauce.
8.
Sprinkle the remaining cheese and breadcrumbs over the top and bake for 35-40 minutes until golden brown and bubbling.
9.
Serve garnished with cherry tomatoes, parsley and lemon slices.
