Country Living (UK) - - Food & Drink -

Prepa­ra­tion 30 min­utes Cook­ing about 1 hour Serves 4 Cin­na­mon-spiced lamb lay­ered with ten­der aubergine and fin­ished with a creamy top­ping makes a delightfully com­fort­ing supper on chilly evenings.

2 aubergines, cut length­ways into 1cm-wide strips 4 tbsp olive oil 1 medium onion, finely chopped 500g lamb mince ½ tsp ground cin­na­mon 100ml white wine 2 x 400g tins chopped toma­toes 300ml hot chicken stock small hand­ful fresh pars­ley, chopped 200g Greek yogurt 1 large egg, beaten 25g Parme­san, grated

Heat the grill to medium. Ar­range the aubergine slices on two large bak­ing sheets and brush with half the oil. Sprin­kle over a lit­tle salt. Grill each tray sep­a­rately for 12 min­utes, or un­til ten­der, turn­ing aubergine slices half­way through. Set aside. Mean­while, heat the re­main­ing oil in a large

pan and gen­tly fry the onion for 10 min­utes, un­til soft­ened. Add the mince and fry un­til browned. Stir in the cin­na­mon and wine and fry for 1 minute more. Add the toma­toes and stock, bring to the boil and sim­mer for 15 min­utes, un­til thick. Stir in the pars­ley and sea­son to taste. Heat the oven to 220°C (200°C fan oven) gas mark 7. Stir to­gether the yogurt, beaten egg and cheese. Spoon half the mince mix­ture into a 1.8-litre oven­proof dish and cover with half of the aubergine slices. Spoon over the rest of the mince and top with the re­main­ing aubergines. Pour over the yogurt mix­ture and spread evenly to cover the top. Cook in the oven for 25-30 min­utes un­til bub­bling and golden. Serve with a green salad.

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