Upside down aubergine,lamb and rice bake


This time I decided to make this using minced lamb . First cut 2 large aubergine length wise in slices. Line baking sheets with baking paper and brush with some olive oil and sprinkle some salt then place the aubergine slices and brush with olive oil and sprinkle with salt and roast in a 200 C preheated oven until done. I lined a 11inch spring form tin base with baking paper and greased with some olive oil and lined the tin with the roast aubergine slices over lapping them .
Heat some oil and fry a large chopped onion until soft ,adding 1/2 teaspoon cinnamon,1 teaspoon mixed spice,1/2 teaspoon tandoori masala and 1 teaspoon sweet paprika. then add the lamb mince and cook until its done,add 3 peeled and finely chopped tomatoes and 1 cup sliced mushrooms and 3 chopped garlic cloves. Season and cook for a few minutes then add 1/2 cup chopped parsley stir in and take off heat. Let it cool a bit then mix in 1 egg and spoon the mixture in the aubergine lined tin.
In a pot fry 1 med sized chopped onion until soft,add 1 teaspoon turmeric and 1/2 teaspoon hot or mild curry add 11/2 cups rinsed long grain rice ,fry for a few minutes while stiDSCF9648 DSCF9624 DSCF9629 DSCF9630 DSCF9633 DSCF9635 DSCF9636rring then add 3 cups water ,season and let it cook until all water is absorbed. Let it cool a bit then beat in 1/2 cup milk and 1 egg. Spread over the lamb mince mixture. Bake in 180 C preheated oven until its firm. Let it stand for about 10 minutes and then loosen edge all round with a knife and carefully remove spring form and invert on a large serving plate. Remove the base and baking paper. Serve cut into wedges .

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