Prep time 15 mins Cooking time 40 mins Serves 4
Butter, for greasing 1 large aubergine, peeled and cut into 2cm chunks 7 tbsp olive oil 2 onions, chopped 2 garlic cloves, minced 450g minced beef or lamb 800g whole tomatoes, drained 2 tsp tomato purée 1/3 cup chopped fresh flat-leaf parsley 2 tsp dried oregano 1 tsp ground cinnamon
200g ricotta cheese, at room temperature 100g feta cheese, at room temperature 1 large egg, room temperature
1 Preheat the oven to 200°C. Butter a large ovenproof dish. 2 On a baking sheet, toss the aubergine with 6 tbsp oil, salt and pepper. Spread in a single layer and roast in the oven until soft and golden, 20-30 minutes. 3 Meanwhile, heat the remaining oil in a large pan over medium heat. Add the onions, garlic and meat. Cook, stirring to prevent sticking, until the meat is browned, 5-7 minutes. Stir in the tomatoes, tomato purée, parsley, oregano, cinnamon, salt and pepper. Simmer, crushing the tomatoes with the edge of a spoon, for 15 minutes. 4 When the aubergines are cooked, place them in an even layer in the ovenproof dish. Spread the meat mixture evenly over the top. 5 Preheat the grill. In a small bowl, mix together the ricotta, feta, egg, and a pinch of salt and pepper. Pour this mixture over the meat, and spread evenly to the edges of the casserole dish. Grill until the topping is golden brown. Serve hot.