Instructions:

Serves 6 Ingredients: 1.2kg Aubergine 0.5 Tablespoon olive oil. 1 (150g) onion diced. 1 can chopped tomatoes 0.3 teaspoon ground cinnamon. 0.3 teaspoon ground ginger. 0.3 teaspoon allspice. 0.3 teaspoon freshly ground black pepper. 0.75 teaspoon salt or to taste. 1.5 Tablespoons tomato paste. 0.25 cup beef broth/stock or water. 500g minced lamb : Recipe Description: In a skillet over high heat, add oil then onion and sauté until translucent and fragrant, about 2 minutes. Add ground mince, vegan or lamb - breaking it up and brown. Add 2 teaspoons of tomato puree and mix everything well together, cooking the tomato puree to get rid of the acidity. Reduce heat and cook for about 10 more minutes. Once this is done add the stock and simmer for 15 minutes. Remove from heat and place it into a baking dish. While you make the meat base, slice the aubergine into round pieces and then fry them until golden brown on each side. Remove and place on kitchen paper to drain. Once the aubergine is drained on the kitchen paper, place it over the mince meat, covering the entire surface. Place into the oven at around 180 degrees for 5-10 minutes to heat up before service if it gets cold.