Preparation time : 30 minutes

Cooking time : 1 hour

Oven Temperature : Gas mark 4, 180°C, 350°F

Serves : 4



450g (1lb) lean minced lamb
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
1.25ml (¼tsp) ground cinnamon
100g (4oz) sweet corn
1 x 400g can chopped tomatoes
15ml (1tbsp) tomato purée
Salt and pepper
30ml (2tbsp) freshly chopped parsley
450g (1lb) aubergines, thinly sliced lengthways
1 x 200g tub Greek yogurt
1 egg, beaten
25g (1oz) Parmesan cheese, grated


Heat a large non-stick frying pan and cook the mince, onion and garlic for 5-7 minutes.
Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
Arrange half the aubergines in the bottom of a large ovenproof dish and spoon over half the mince mixture. Repeat.
In a small bowl mix together the yogurt, egg and seasoning and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese.
Bake for 40 minutes or until brown.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]