Lamb and Aubergine Dome with a Tomato Sauce

Name: Lamb and Aubergine Dome with a Tomato Sauce
Yield: Serves 6
Ingredients: 2 tbsp white wine vinegar; 500 g aubergines, peeled and sliced into 1cm thick rounds; 2 onions, finely chopped; 350 g lean lamb mince; 50 g feta cheese, crumbled; 50 g walnut halves, roughly chopped; 2 large eggs, beaten; 1 tbsp sesame seeds; 4–5 fresh plum tomatoes; 1 tbsp olive oil; 1 tbsp olive oil; 25 g butter; 25 g butter; 2 tbsp sun-dried tomato purée; 4 tbsp water; 1 tsp caster sugar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I love lamb with aubergine, a combination that evokes memories of the time I spent in both Syria and Turkey. First brought to America by German immigrants and often used to stretch limited budgets during the Great Depression, meatloafs exist in countless variations.

Ingredients

2 tbsp white wine vinegar
sea salt and freshly ground black pepper
500 g

Main course
Gluten-free

Method

Fill a large saucepan with water, add the vinegar and a sprinkling of salt and bring to the boil. Add the aubergine and boil for no more than 2 minutes, just until they begin to soften. Drain, finely chop and put to one side.

Heat the olive oil and a knob of butter in a frying pan and fry the onions until soft and golden. Remove from the heat and set aside. Place the lamb in a mixing bo