August 25, 2017 | Serves 4-6
- 4 Tablespoons of Olive Oil
- 3 Large Aubgergines
- 1 White Onion
- 3 Cloves of Garlic
- 2 Teaspoons of Cinnamon
- 1 Teaspoon of Oregano
- 500g of Minced Lamb
- 2 Tablespoons of Tomato Purée
- 1 Cup of Stock (250ml)
- 2 Bay Leaves
- Sea Salt & Pepper
For the topping:
- 400g of Coconut Yoghurt (I use Coyo)
- 2 Eggs
- 1/2 Teaspoon of Ground Nutmeg
- 50g of Parmesan
All the credit for this recipe goes to my (soon to be) mother-in-law, Clare. She’s the one who ingeniously thought to use my beloved coconut yoghurt in place of béchamel and it’s so amazing, wait til you try it! This has become a family favourite and it’s ideal for freezing. I love making it when I have some spare time and then freezing it for emergencies- just let it cool completely and then cover it in tinfoil before popping it in the freezer.
Preheat the oven to 180C. Cut the aubergines lengthways into thin slices. Lay them out on a roasting tray, drizzle on half of the olive oil and roast for about 25 minutes, until soft and just starting to brown.
Add the remaining olive oil to a large frying pan on a medium high heat. Dice the onion and add it to the pan, cooking until soft. Mince the garlic and add it to the pan with the cinnamon and oregano, tossing well. Add in the lamb and cook until browned. Pour in the stock and tomato puree and stir. Add in the bay leaves and adjust the heat to bring it up to a simmer, then turn the heat down and let it cook for about 30 minutes, until most of the liquid has been evaporated. Add salt and pepper to taste.
In a medium bowl, stir together the coconut yoghurt and eggs until smooth. Add in the nutmeg and a good pinch of salt and pepper and stir.
Lay a third of the aubergines out in the bottom of a casserole dish. Spoon over half of the meat. Repeat once more, topping the second meat layer with a final layer of aubergines and then spread the sauce out on top. Grate the parmesan over the top and pop it in the oven for about 45-50 minutes until well browned.