Ground lamb and eggplant bake

How to make Ground lamb and eggplant bake recipe - Agneau et aubergine au four recette

ServeS 4

Heat 1 tablespoon olive oil in a large pan over mediumhigh heat. Fry 1 sliced eggplant for until golden on both sides, adding more oil if needed. Remove from the pan,

and drain on paper towels.

In the same pan, sauté 1 finely chopped onion in a little olive oil for 5 minutes, until soft. Add 2 minced garlic cloves and a pinch of dried oregano. Cook for 1 minute, then stir in a pinch each of ground allspice and ground cinnamon.

Season. Add 1½lb (675g) ground lamb, and cook, stirring, until no longer pink. Layer the lamb and eggplant slices in an ovenproof casserole dish, starting with the lamb, and finishing with a layer of eggplant.

Mix 2/3 cup Greek-style yogurt with 1 egg and season. Spoon the mixture over the eggplant, and bake in a preheated 400°F (200°C) oven for 20–30 minutes, until set and golden. Serve hot.