I am not a huge fan of aubergine so I adapted this recipe to make the dish from courgette instead.

Ingredients:

  • 250gms of organic minced lamb
  • One large organic courgette
  • Onion
  • 3 organic carrots
  • organic button mushroooms
  • some organic lamb mixed herbs (I bought a packet of lamb herbs from the organic shop)
  • 1 tub of Italian mascarpone (could use double cream or ricotta). Look for a quality grass fed or organic source if available.
  • 2 organic medium eggs
  • dash of milk/water (if using mascarpone cheese)
  • Some grated parmesan cheese
  • Organic tomato paste
  • 1/4 cup tomato passata (or chopped tomatoes)

Cooking:

  • Preheat oven and a 30cm round oven dish at 180DegC
  • Slice the courgette into thin rounds of even thickness and put to one side
  • Pan fry the chopped onion and carrots in some grass fed butter.
  • Add the lamb and lamb mixed herbs and cook through. Add the tomato paste and passata and allow to simmer.
  • In a mixing jug, add the mascarpone and eggs and beat until well mixed. Add a dash of milk to thin slightly (milk won’t be required if you use cream instead of mascarpone).
  • Spoon a thin layer of the mince into the bottom of the oven dish. Add a layer of courgette and then pour/spoon a layer of the cream cheese. Then add the rest of the mince in a layer, another layer courgette. Try and overlap the courgettes so they form a good layer. Pour the rest of the cream cheese mix on top. Put in the oven for about 15-20mins or until it starts browning.
  • Add the grated parmesan and grill or oven finish until lightly browned.
  • Serve!

This made enough for four people and there was only two of us. So we had the leftovers for lunch the next day.

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