Meals and Courses

Greek-Style Lamb and Aubergine Bake

cook 30 mins
  • 350 g (11½ oz) penne or rigatoni
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 500 g (1 lb) lean minced lamb
  • 2 tablespoons tomato purée
  • ½ teaspoon ground cinnamon
  • pinch of ground cloves
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 200 g (7 oz) drained char-grilled aubergines, roughly sliced
  • 2 tablespoons chopped parsley
  • 375 g (12 oz) shop-bought white sauce or cheese sauce
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • Cook the pasta in a large pan of boiling salted water for 10–12 minutes, until almost ‘al dente’, then drain.
  • Meanwhile, heat the oil in a large, deep-sided frying pan and cook the onion and garlic over a medium-high heat for 5–6 minutes, until softened. Add the lamb and cook for 2–3 minutes, stirring occasionally, until browned all over.
  • Add the tomato purée and spices and stir for 1 minute. Add the tomatoes, aubergines and parsley, then season and simmer for 10 minutes, until thickened.
  • Tip the lamb into a large ovenproof dish and top with the drained pasta. Drizzle over the white sauce and sprinkle with the Parmesan before sliding under a preheated medium-hot grill for 7–8 minutes, until golden and bubbling.
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