Lamb and aubergine traybake

Name: Lamb and aubergine traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: mediterranean
Ingredients: 500 g lamb; 400 g aubergine; 350 g chickpeas; 200 g red pepper; 120 g onion; 300 g canned tomatoes; 200 g greek yogurt; 1.5 tbsp olive oil; 3 pc garlic; 1 to taste cumin; 1 to taste cinnamon; 1 to taste salt

50 min · 4 servings · 584 kcal

Nora Beckett · @norapreps

Salt the aubergine and leave it twenty minutes. It collapses properly in the oven instead of staying spongy, and it drinks less oil.

Ingredients

lamb500 g
aubergine400 g
chickpeas350 g
red pepper200 g
onion120 g
canned tomatoes300 g
greek yogurt200 g
olive oil1.5 tbsp
garlic3 pc
cumin1 to taste
cinnamon1 to taste
salt1 to taste

Instructions

Cube the aubergine, salt it in a colander for 20 minutes, then pat dry.
Heat the oven to 210 °C. Brown the diced lamb hard in a dry pan - it renders enough fat of its own.
Toss everything except the yogurt on a large tray with the oil and spices, well spread out.
Roast 30 minutes, stirring once. Yogurt spooned over at the table. Keeps three days.

Per serving

584kcal38 gProtein30 gFat43 gCarbs

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