moroccan aubergine bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick finely chopped
- 500g lean mince beef
- small glass milk
- 2 x400g tin tomatos chopped
- large glass white wine
- 2 tbsp tomato puree
- 2 tsp each ground cinnamon,cumin,coriander
- 2 rounded tbsp raisins
for topping
- 4 large aubergines
- olive oil handful of coriander,chopped
- 2 large tomatos
- 2 rounded tbsp pine nuts
Method
step 1
heat oil in large pan with a lid. add onions,carrots,celery fry for 5 mins until veg softens,add beef break up with a wooden spoon.reduce the heat add the milk stir until milk evaperatesstep 2
add tomatos,wine and puree season then bring to boil,then turn down to simmer,cover cook for 1 hrstep 3
heat oven200/180c fan oven,cut aubergines lengh ways then slice,griddle to give them some colour,stir dry spice and raisins into meat sauce,stir in corriander if usingstep 4
layer aubergines and meat sauce in a dishstep 5
arrange tomatos on top sprinkle pine nuts bahe in oven for 15 -20 mins
