moroccan aubergine bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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 1heat 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 evaperates
- STEP 2add tomatos,wine and puree season then bring to boil,then turn down to simmer,cover cook for 1 hr
- STEP 3heat 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 using
- STEP 4layer aubergines and meat sauce in a dish
- STEP 5arrange tomatos on top sprinkle pine nuts bahe in oven for 15 -20 mins
