Lamb & Aubergine Bake

There’s nothing like a rich, bubbly, cheesy bake on a chilly night – a dish packed with flavour and hearty ingredients.

And if it takes care of some leftovers – just perfect!

I’ve combined a classic aubergine bake with leftover roast lamb – comfort food to the max with this lamb & aubergine bake.

[recipe title=”Lamb & Aubergine Bake” servings=”4-6″ prep time=”30mins” cooking time=”1 hour” difficulty=”easy”]

You will need:

{For the sauce}
1 onion, finely chopped
1 tsp crushed garlic
2 tbs olive oil
Glug of red wine {approx 1/4 cup}
2 tins chopped tomatoes {make sure you get the ones that only have tomatoes as an ingredient}

1.5 sliced aubergines {large] or 2 small ones, dry grilled on a hot griddle plate / pan

1.5 cups grated mature white cheddar cheese
1 cup grated Mozzarella cheese

Leftover roast lamb {1 cup chopped + enough thinly sliced pieces to make up 1 layer of your roasting dish}
Salmuera marinade ‘sauce’

Start by sautéing the onion and garlic in the olive oil until the onions are soft and the garlic slightly roasted.

Add the wine and tomatoes,lower the heat and let it simmer slowly until reduced slightly – about 15-20 minutes.

Pre-heat your oven to 180 C and get a small roasting dish.

Layer as follows:
Tomato sauce
Grilled aubergine
Peppadew spice
Cheese
Lamb slices {sprinkled with salmuera sauce}
Tomato sauce
Grilled aubergine
Peppadew spice
Cheddar cheese
Chopped lamb
Mozzarella cheese

Bake at 180 C for 30 minutes – uncovered.
Bake for another 30 minutes – covered with foil.

When the dish is ready, it’ll be all bubbly and gooey with cheese, lamb and tomato sauce.

You can serve it as is – or with creamy cauli mash {cooked cauliflower, pureed, seasoned with salt & white pepper and some butter or cream cheese}.

[/recipe]

Now all you need for a cozy evening in is this lamb & aubergine bake, a glass of nice red wine, Game of Thrones {or whatever your current fave TV show is} and someone equally nice ;)