Lamb and eggplant stack

Lamb and eggplant stack

When my brother and I used to live together his signature dish was spaghetti bolognese. The mince base of this recipe is similar and satisifies all my pasta and lasagne cravings.

Ingredients

  • 500g lamb mince
  • 1 large eggplant, cut lengthways in to 1cm slices
  • 1 1/2 cups tomato pasata
  • 1/2 onion, finely diced
  • 2 cloves garlic, crushed
  • small handful fresh basil
  • 1 teaspoon thyme
  • 1 teaspoon cummin
  • 1 teaspoon curry powder
  • 2 tablespoons olive oil
  • sea salt
  • cracked pepper
  • Optional – spinach

Method

Preheat the oven to 220C. Line a baking tray with baking paper. Lay the eggplant on the tray, drizzle with olive oil and sprinkle with sea salt. Place the tray in the oven and cook for 35 minutes or until the eggplant is golden and cooked through.

While the eggplant is baking sautee the onion in a wok or pan on low-medium heat. Once the onion turns transparent add the mince and garlic. Cook, stirring regularly until the mince is browned. Add the tomatoes, thyme, basil, curry powder, cumin and a pinch of salt and pepper. Continue to cook for 10 – 15 minutes or until it reduces.

Place the first slice of eggplant on the plate you’ll serve the meal on. Layer this with the spinach if you’re using it, mince, repeat, and top with a smaller slice of the eggplant so each stack should have three slices of eggplant. Enjoy!

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1 Comment

  1. Mike - November 7, 2013

    Ermergerd !! That looks sooooo good!!

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