Ingredients

The following ingredients have 4 Servings
  • 2 aubergines (sliced)
  • 2 tsp olive oil
  • 500 g lamb mince (I used 20% fat mince)
  • 2 red onions (thinly sliced)
  • 1 tin plum tomatoes (400 g)
  • 1 carton chopped tomatoes (I used Cirio polpe fine - finely chopped tomatoes, 390 g)
  • 2 cloves garlic (crushed)
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • salt and pepper
  • 300 ml half fat creme fraiche
  • salt and pepper
  • grated nutmeg (a tiny amount)
  • 40 g lighter mature cheddar

Instruction

  • Brush the aubergine slices with the olive oil and roast at 180 degrees C for 30 minutes, turning over half way through the cooking time.
  • Brown the lamb mince in a large pan until no pink remains.
  • Drain the fat and transfer the mince to a mixing bowl.
  • Add the red onion, plum and chopped tomatoes, garlic, oregano, cinnamon and salt and pepper to your taste, and mix well.
  • Lightly oil the base of your slow cooker and layer half of the roast aubergine slices in it.
  • Pour in the lamb sauce, then top with the remaining aubergine slices.
  • Pour the creme fraiche into a bowl and use a few splashes of water to loosen it up to a pouring consistency. Season with salt and pepper and grate in a little fresh nutmeg. Stir well.
  • Pour the sauce on top of the second aubergine layer and spread it evenly with a spoon.
  • Sprinkle the cheese on top.
  • Cook on high for an hour or so and then switch to low for a further 6 hours.