Greek lamb and aubergine bake

During my first Whole 30 I was searching for a minced lamb dish and couldn’t find one that I liked, so I just made one up! And it’s become a regular of our diet. It sounded kinda Greek, hence the name 🙂 This could be adapted and added to in a few ways, but here’s the basics…

Ingredients (serves 4):

1lb minced lamb (best from butcher – they will mince it for you)

Kalamata olives (about 10-12) chopped in half (make sure the only thing in them is water and salt – the brine is partly what gives this dish its flavour)

1 x onion (diced)

1 x large aubergine (eggplant) sliced

2 tbsp tomato puree

1/2 cup stock (chicken or lamb)

1 tbsp dried oregano

Salt and pepper

How to:

Preheat your oven to 180°C

Start by browning the lamb on a medium heat along with your chopped onion. If you’re using quality butcher’s lamb there’s no reason to drain off the fat, and you won’t need to add any olive oil to it.

Once that’s brown add your olives, tomato puree and oregano, stir it all in for a couple of minutes. Now you can add your stock and salt and pepper. It’s rare that I have lamb stock so chicken stock will do just fine. Mine came out of the freezer. I just added mine straight in without adding water – you want this to be a fairly thick consistency without a lot of excess water. Not too saucy! 🙂

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While that’s cooking for 5-10 minutes you can slice your aubergine. Do this lengthways and try to keep them a similar thickness as much as possible.

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Next you’ll need a deep oven dish. By now your lamb should be ready so you can start layering your aubergine with it. Start with a layer of aubergine then add on half of the lamb mixture trying to make sure the aubergine is all covered.

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Add another layer of aubergine followed by the rest of the lamb and end with a final layer of aubergine.

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Sprinkle some oregano and salt and pepper on top and bake it in the oven for 25-30 minutes.

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Serve with a side of your favourite vegetables and a lovely Pinot Noir (of you’re non or semi paleo – if not let your halo shine :)). Bon appetite! Not quite sure what the Greek equivalent is.

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