2 servings // 30 mins preparation // 15 mins cooking time
Total Time: 45 mins

This is a fabulous value for money dish that is absolutely packed with flavours. Lamb is a fabulous meat and one to be enjoyed. A little preparation time for this recipe, but one that could easily make for 2 meals.

Under £1.70 per serving.

  • 1 aubergine (halved)
  • Olive oil (glug)
  • 200g lamb mince
  • 1 tsp garlic
  • 1 tsp ground cinnamon
  • Sea salt (pinch, optional)
  • ½ can chopped tomatoes
  • 100g cheddar cheese (grated)

Aubergine Method

  1. Preheat your oven to 190°C. Grease an ovenproof dish with a little olive oil.
  2. Cut the aubergine in half and score the inside of the aubergine flesh in a lattice shape. Drizzle with olive oil. Place the aubergine skin side down in the dish and pop in the oven for approximately 25-30 minutes until soft.

Lamb Mince Method

  1. Heat a wok over high heat with a little olive oil. Add in the garlic and cook off for a minute or so.
  2. Add in the lamb mince and brown off. Move it round the pan, keep the heat going through the meat.
  3. Add in the cinnamon and 1 tsp fennel seeds. Cook for a few minutes before adding in your tin of tomatoes and a pinch of optional sea salt.
  4. Keep the heat high and bring to a bubble. Reduce to a simmer and cook until the sauce has reduced.
  5. Once the aubergine is soft and cooked, remove from the oven.
  6. Press the flesh down with a fork to create a boat.
  7. Add in the cooked lamb mince to each boat and sprinkle grated cheese over the top.
  8. Pop back in the oven for approximately 15 minutes until the cheese has melted and bubbled.
  9. Serve and enjoy!