A lovely layered dish that is full of the flavor of ground lamb!
Servings: 6 people
Fry onions and garlic in the ghee over medium heat until soft.
Add lamb and mix with onions add salt.
Add cinnamon, pepper, red pepper flakes, coriander.
Cook until meat is brown.
Add canned tomatoes.
Add pine nuts. Cook for five more minutes. Set aside.
Place cooked eggplant in a casserole dish. Add meat mixture to cover eggplant. Cover meat mixture with sliced tomatoes.
Bake at 400°F (200°C) for 15 minutes, remove from the oven and pour some olive oil to moisten tomatoes. Bake another five minutes or until tomatoes are cooked.
Calories: 320kcal | Carbohydrates: 11g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 442mg | Potassium: 626mg | Fiber: 4g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 16.4mg | Calcium: 35mg | Iron: 1.9mg