Ingredients (serves 4-5)
2 Red Onions (chopped)
3 Cloves of Garlic (finely chopped, grated or crushed)
500g Lamb Mince
2 Aubergines (cut into bite sized cubes)
2 Tsp Dried Oregano
2 Tsp Cinnamon
1 Bay Leaf
400g Chopped Tomatoes
2 Tbsp Tomato Puree
Pinch of salt
Oil (I used Rapeseed Oil)
Fresh Mint (chopped, approximately a handful)
Heat a Tbsp of oil in a casserole dish (suitable for the hob) and gently fry the onions and garlic until soft (approx. 10 mins). Turn up the heat, add the lamb mince and fry until browned (approx. 5 mins)
Add the oregano, cinnamon, bay leaf and a pinch of salt, stir and then add the tinned tomatoes, tomato puree and 150ml of water. Simmer gently for around 15 mins, stirring occasionally.
Meanwhile place the aubergine cubes on a
baking tray, spray (or lightly brush) with oil and place in a hot oven or under the grill until nicely browned (turning to brown on all sides).
Add the aubergines to the mince, stir and simmer for another 15 mins or until the sauce is lovely and thick. (This can be done slowly in the oven if preferred) Remove the bay leaf before serving.
To Serve: Sprinkle with the chopped mint and crumbled feta and serve on a bed of fresh
spinach with a big chunk of crusty bread or toasted pitta.