Name: Eggplant and lamb pasta bake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1
Ingredients: 1 large (about 450g) eggplant, ends trimmed, thinly sliced crossways; Olive oil spray; 250g dried macaroni pasta; 800g lamb mince; 1 small brown onion, coarsely chopped; 2 garlic cloves, crushed; 800g can diced tomatoes; 22.20 gm tomato paste; 1 tsp dried oregano leaves; 500g Greek Style Yoghurt; 2 eggs, lightly whisked; 40.00 ml dried (packaged) breadcrumbs; 82.50 ml shredded parmesan

Eggplant and lamb pasta bake

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Prep Time:
30 minutes

Cook Time:
90 minutes

Total Time:
120 minutes

Double up on this delectable eggplant and lamb pasta bake for a meal that's always at hand.

Ingredients:

1 large (about 450g) eggplant, ends trimmed, thinly sliced crossways
Olive oil spray
250g dried macaroni pasta
800g lamb mince
1 small brown onion, coarsely chopped
800g can diced tomatoes
22.20 gm tomato paste
1 tsp dried oregano leaves
500g Greek Style Yoghurt
2 eggs, lightly whisked
40.00 ml dried (packaged) breadcrumbs
82.50 ml shredded parmesan

Instructions:

Preheat your oven to 180°C. Coat both sides of the eggplant with oil. Heat a large non-stick pan over medium-high heat. Cook each batch of eggplant for 2-3 minutes per side until golden brown. Place on a paper towel-lined plate and repeat with the rest of the eggplant.
Cook the pasta in a large saucepan of salted boiling water according to the package instructions, then drain.
Start by adding the lamb to a frypan over medium heat, using a wooden spoon to break up any lumps while stirring for 3-4 minutes until the lamb changes color. Follow by adding the onion and garlic, continuing to cook and stir for about 5 minutes until the onion softens slightly. Then, introduce the tomato, tomato paste, and oregano to the pan. Let it cook for 10 minutes, stirring occasionally, until the mixture thickens slightly.
In a large bowl, combine the yogurt and egg, then season with salt and pepper. Mix in the pasta until fully coated.
Layer half of the eggplant in six 500ml (2-cup) oven-proof dishes. Add the mince mixture, then the rest of the eggplant, and finally the pasta mixture. Mix breadcrumbs and parmesan in a bowl and sprinkle on top. Bake until golden, about 30 minutes.

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