Serves: 6
Oven Temp: 180ºC/ Gas Mark 4Method
- Heat half of the oil in a large pan and fry the onion until soft, add the smoked bacon and fry until crisp, then add the garlic and minced lamb and thoroughly brown. Add the tomato puree, chopped tomatoes, cinnamon, paprika, oregano and basil. Bring to the boil, then reduce to the lowest setting and simmer for 10 minutes.
- Meanwhile, slice the aubergines and lay them on a baking tray, brush with the remaining olive oil and season with salt and pepper then bake in a hot oven until golden. Lay half the aubergine slices over the base of a shallow ovenproof dish. Spoon half of the sauce over the aubergines. Repeat with the remaining aubergines and sauce.
- To make the topping, whisk the eggs, cream, parmesan, salt and a little pepper together. Pour over the lamb and aubergine mixture. Bake for 30 minutes until golden brown and bubbling.
Ingredients
- 3 tsp Olive oil
- 1 Medium onion finely chopped
- 1 Garlic cloves crushed
- 3 Slices of smoked steaky bacon
- 500 g Northern Ireland Farm Quality Assured lean lamb mince
- 1 tsp Tomato puree
- 400 g Can of chopped tomatoes
- 1 tsp Cinnamon
- 1 tsp Paprika
- 1 Small handful of fresh oregano leaves
- 1 Small handful chopped fresh basil
- 1 Large aubergine weighing about 300g
- 2 Medium eggs beaten
- 100 ml Cream
- 50 g Parmesan finely grated
- Pinch of freshly grated nutmeg
- A little salt and black pepper
