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.