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    Lamb, aubergine and tomato gratin

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    Lamb, aubergine and tomato gratin

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 2 tsp ground coriander
    • ¼ tsp crushed chilli flakes
    • 1 tsp tomato puree
    • 1 pack essential Waitrose pitta bread
    • 125g natural yogurt
    • 20g pack flat - leaf parsley
    • 1 garlic clove
    • 1 red onion
    • 1 lemon
    • 1 pack essential Waitrose plum tomatoes
    • 1 essential Waitrose aubergine
    • 500 g essential Waitrose New Zealand lamb mince


    1. Preheat the grill to high. Heat ½ tbsp olive oil in a large saucepan over a hig heat and use to brown the mince; transfer to a plate and set aside. Heat another ½ tbsp olive oil in the same pan and add the red onion, chopped. Cook for 6–8 minutes until softened, then crush the garlic and add to the pan with the ground coriander, crushed chilli flakes and tomato purée. Cook for 1 minute, return the meat to the pan and coat in the spices, then chop 4 tomatoes and add to the pan. Bring to the boil, then simmer, covered, for 20 minutes.
    2. Meanwhile, chop the aubergine into chunks, toss with 1 tbsp oil, season and place under the grill for 10 minutes, turning regularly until browned on all sides. Add the aubergine to the meat, stir through 3 tbsp natural yogurt, season and cook for 5 minutes.
    3. Blitz two pitta breads in a food processor into rough breadcrumbs. Chop ½ the parsley and stir through the breadcrumbs along with the zest of ½ lemon. Put the lamb in an ovenproof dish, top with the breadcrumbs and place under the grill for 5 minutes until golden. Serve with a green salad, if liked.

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