Aubergine (Eggplant) and Lamb

aubergine and lamb

Aubergine (Eggplant) and Lamb

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Calories: 2083


  • 1 small aubergine eggplant, diced
  • Bread Dough Base
  • 1 small onion sliced thinly
  • 1 garlic clove crushed
  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 6 oz minced ground lamb
  • 1 oz canned pimiento thinly sliced
  • 2 tbsp chopped fresh coriander cilantro
  • Special Tomato Sauce
  • 3 oz Mozzarella sliced thinly
  • olive oil for drizzling
  • salt and pepper


  • Sprinkle the diced aubergine (eggplant) with salt in a colander and let the bitter juices drain for about 20 minutes; then rinse. Pat dry with paper towels.
  • Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a rim.
  • Cover and leave to rise slightly for 10 minutes in a warm place.
  • Fry the onion, garlic and cumin seeds gently in the oil for 3 minutes. Increase the heat slightly and add the lamb, aubergine (eggplant) and pimiento. Fry for 5 minutes, stirring occasionally. Add the coriander (cilantro) and season well.
  • Spread the tomato sauce over the dough base almost to the edge. Top with the lamb mixture.
  • Arrange the Mozzarella slices on top. Drizzle over a little olive oil and season.
  • Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, until the crust is crisp and golden. Serve immediately.
Calories: 2083 kcal
Carbohydrates: 234 g
Protein: 90 g
Fat: 89g
Saturated Fat: 36 g
Cholesterol: 190 mg
Sodium: 2751 mg
Potassium: 1859 mg
Fiber: 22 g
Sugar: 29 g
Vitamin A: 1527 IU
Vitamin C: 45 mg
Calcium: 906 mg
Iron: 16 mg
Dishes Pizza
Cuisine Italian
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