2 large aubergines
250g minced lamb, lean
2 teaspoon olive oil
2 onions, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, pressed
1 tin plum tomatoes, undrained
2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon minced cinnamon
1/4 teaspoon cloves, cruched
500ml beef stock
50g feta cheese, crumbled
salt, to taste
pepper, to taste
Preheat oven to 230 degrees C (Gas Mark 8).
Cut Aubergines in half lengthwise.
Place Aubergine halves, cut-side down, in a roasting pan.
Add water to a depth of 1/2 inch.
Bake until tender, 20to 25 minutes; set aside.
Reduce oven temperature to 400 degrees.
While the Aubergine is roasting, heat a large nonstick frying pan over medium-high heat.
Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes.
Transfer to a colander and drain off fat. Set aside.
In a Dutch oven, heat oil over medium heat.
Add onions and cook until golden, about 5 minutes.
Add red peppers and garlic and cook for 2 minutes longer.
Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves.
Simmer, breaking up the tomatoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes.
Scoop out Aubergine flesh and chop coarsely.
Stir rice, beef broth, chopped Aubergine and the reserved lamb into the tomato mixture; bring to a simmer.
Cover the pan and place it in the oven.
Bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
Season with salt and pepper.
Sprinkle with feta and serve.
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