Baked Lamb And Big Purple Vegetables

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 1/2 lb eggplant, diced
• salt & freshly ground black pepper
• 2 tablespoons oil
• 2 onions, sliced
• 2 cloves garlic, crushed
• 1 lb ground lean lamb
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons sugar
• 1 vegetable stock cube
• 1 (8 ounce) can kidney beans, drained
• 1 (2 ounce) lb plain yogurt
• 3 eggs, beaten
• 3 ounces cheddar cheese, grated

Recipe

• 1 place the eggplant in a colander and sprinkle with salt.
• 2 leave for 30 minutes.
• 3 rinse and drain well.
• 4 heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
• 5 add the lamb and eggplant, fry for 10 minutes.
• 6 add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
• 7 bring to the boil and simmer for 10-15 minutes.
• 8 place in a large ovenproof dish.
• 9 beat together the yogurt, eggs and half the cheese.
• 10 pour over the meat, sprinkle with the remaining cheese and bake at 350°f for 50 minutes.