2 Large Eggplants sliced lengthwise 1cm thick
50ml Olive Oil
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Garlic Powder

400g/14.11oz Minced Lamb
1 Onion diced
2 Garlic Cloves minced
1 Small Red Bell Pepper diced
1 Tbls Tomato Paste
1 Tsp Paprika
1 Tsp Cumin
1/2 Tsp Ginger
3 Tbls Chopped Fresh Parsley
200g/7oz Tomato Puree
80ml Water
200g/7oz Shredded Mozzarella Cheese

Cherry Tomatoes, halved
30g/1oz Tomato Puree
50g/1.7oz Shredded Mozzarella Cheese
50g/1.7oz Parmesan Cheese
Dried Oregano
Parmesan Cheese

In a small bowl mix the olive oil, paprika, oregano, garlic powder, salt/pepper to baste the eggplants.
Prepare a large baking dish with baking paper.
Baste the sliced eggplants from both sides and lay them on them on the baking paper next to each other.
Bake in oven 180C/350F for 20 minutes.
In the meantime fry the onion and bell pepper together. Add the garlic, saute for 1 minute then add the minced lamb. When browned add the ginger, paprika, cumin, tomato paste, salt/pepper. Mix through then add the tomato puree, water and parsley. Cover and simmer for 15 minutes.
Grease a round shallow dish with a little olive oil.
Place the sliced eggplants next to each other hanging over outside the dish (the round edge of the aubergine has to be hanging out of the dish so that you will turn it over to the middle after adding the filling). After continue to cover the base of the dish with remaining aubergines.
Scatter 100g/3.5oz of the shredded mozzarella on top of the eggplants.
Add the meat filling and top with another 100g/3.5oz mozzarella. Fold over the aubergines towards the center overlapping each other.
Baste the top with tomato puree and top with parmesan cheese. Place halved cherry tomatoes in the center and fill the middle with mozzarella cheese.
Sprinkle some oregano all over and bake in oven 180C/350F for 30 minutes.
Serve with you favourite potatoes and enjoy!

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