How to Prepare Favorite Aubergine & Lamb Bake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, aubergine & lamb bake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Aubergine & Lamb Bake is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Aubergine & Lamb Bake is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have aubergine & lamb bake using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Aubergine & Lamb Bake:

1. Make ready aubergines
2. Get cooking oil
3. Prepare pine nuts
4. Prepare onion
5. Get minced lamb
6. Make ready ras el hanout
7. Take chopped tomatoes
8. Prepare chick peas
9. Take fresh mint leaves

Instructions to make Aubergine & Lamb Bake:

1. Preheat the oven to 200C
2. Dice the aubergine into 1cm cubes and place in a large oven safe dish with 2 tbps of the oil. Try and make sure the oil is coating all of the aubergine. Bake in the oven for 20 minutes.
3. While the aubergine is cooking, use the remaining oil in a saucepan to fry the pine nuts for a couple of minutes.
4. Chop the onion however you prefer it, either diced or cut in to larger chunks and fry with the pine nuts. Add the minced lamb and cook until browned. Add the ras el hanout and stir for another couple of minutes and then set to one side, you can leave it in the saucepan.
5. Detach your mint leaves from the stalks, rinse and tear up in to small pieces and set aside for later. You don't need the stalks.
6. Once the aubergines have been baking for 20 mins add the chopped tomatoes to the oven proof dish and mix together. Drain the chickpeas and rinse if needed then add these too, then add the lamb, onion and pine nut mix and mix in well. Return to the oven for 10 minutes.
7. After 10 minutes, check that everything seems floppy but firm, it might need a further 5 minutes depending on your oven or the size of the aubergines. Add the mint leaves and mix in. Leave to stand for 1 or 2 minutes before serving. Enjoy!

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