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Lamb And Eggplant Casserole

Ingredients Required:

1kg Aubergine(s)



1kg Red Onions.(s)



Olive Oil
Salt and Pepper (to taste)


1lb lean lamb minced or chopped. 

1 1/4 cups(7 1/2oz) rice. 

2 medium eggplants (aubergines). 

3 tbsp salad oil. 

2 onions chopped. 

1 1/2 tsp salt. 

1 tsp pepper. 

1 1/2 tsp cinnamon. 



  1. Cook the rice in boiling slated water until tender, about 20 mins.
  2. Peel the eggplant and cut into 1/4'' slices. Brown the slice on both sides in half the oil, then set them aside. Add the remaining oil to the pan with the lamb, onion, salt and pepper, and cinnamon.
  3. Cook for 10 mins. stirring frequently. Lightly grease a large casserole and arrange the rice, lamb and eggplant in alternate layers until all is used, ending with a layer of rice on top.
  4. Cover and bake at 190C, gas 5 for 35 mins.