Lamb and aubergine bake

    Lamb and aubergine bake

    45saves
    40min


    16 people made this

    About this recipe: This Greek-inspired dish stays true to a hallmark of Greece's cuisine – it's simple but wonderfully flavoured. The ingredients are similar to moussaka but with some pasta included.

    Ingredients
    Serves: 6 

    • 400g lean minced lamb
    • 1 onion, finely chopped
    • 3 garlic cloves, crushed
    • 1 aubergine, diced
    • 200ml lamb or vegetable stock
    • 2 (400g) tins chopped tomatoes
    • small handful chopped fresh mint
    • small handful chopped fresh dill (optional)
    • 300g spaghetti, broken into short lengths
    • 300g low-fat natural yoghurt
    • 1 large egg
    • salt and freshly ground black pepper

    Method
    Prep:40min  ›  Ready in:40min 

    1. Brown the lamb in a large frying pan over a medium heat. Add the onion and garlic, and cook for 5 minutes, stirring frequently, until the onion is soft. Then add the aubergine and stock and cook, stirring frequently, for 5 minutes, until the aubergine is tender.
    2. Stir in the tomatoes, half the mint and dill, if using. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes or until the lamb is tender. Preheat the oven to 180°C (gas 4).
    3. Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain. Beat together the yoghurt and egg in a small bowl.
    4. Stir the drained pasta into the lamb mixture, then spoon into a large baking dish, measuring about 28 x 18cm. Spoon the yoghurt mixture over the top and bake for a further 20–25 minutes until piping hot. Sprinkle with the remaining mint and dill just before serving.

    COOK SMART

    In Greece, dishes similar to this are made with orzo, a small tear-shaped pasta. Use in place of the broken spaghetti, if you have a packet, or you could use long-grain rice.

    Serve with a salad of lightly cooked green beans tossed with thinly sliced red onions.

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    Reviews (2)

    gruffandtwo
    1

    Lovely recipe. Really enjoyed. Wasn't sure bout topping until I ate it, it worked! Kids thought saucy bit was nice but didn't go down quite as well as a spag boo! Lol def will try again though. X - 11 May 2014

    1

    :Made this last night, it was delicious and easy to prepare. Not too sure about sauce topping. Will certainly make again. - 21 Feb 2013

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