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Lamb and Aubergine Casserole

This delicious dish is full of flavour, and ideal for the rest of the family too, as a starter, or even a main course.

Food Allergies

1 aubergine   
1 tsp of olive oil   
4 oz of minced lamb   
Half of a small onion, chopped   
Quarter of a clove of garlic   
2 tsp of fresh parsley, chopped finely  
A pinch of dried rosemary   
a little pinch of freshly ground black pepper (optional)    
8 oz of tinned tomatoes finely chopped  
A dash of worcestershire sauce   

Preheat the oven to 350 deg F/180 deg C.
Cut the aubergine in half lengthways.
Scoop out some of the flesh, leaving a reasonably thick shell.
Blanch the halves in boiling water for 1 minute, then place in an oven-proof dish.
Dice the remaining aubergine.
Heat the oil in a frying pan and brown the minced lamb over a medium heat.
Add the onion, chopped aubergine and garlic, then lower the heat.
Cook, stirring often, until the onion is tender.
Add the herbs and pepper, then remove from the heat.
Fill the aubergine halves with the lamb mixture.
Mix the tomatoes with the Worcestershire sauce and pour over the aubergines.
Cover and cook in the oven for 45 minutes.
Chop as necessary.