Was almost finished this meal when I realised it was one of the yummiest dishes EVER. And it was an accident.
So what is it? Left-over kofta mix from last night (just the meat mix) in a kind of bolognaise/shepherds pie/mousaka hybrid – a North Africa meets Mediterranean style excitement.
Adjust ingredients for number of people.
Chopping block, peeler, skillet, roasting tray, small cassoulet dish, paper towels, pot, sharp knife, grater, other stuff.
Left-over lamb kofta mix,
Golden sweet potato,
2 cloves garlic
1 stick celery,
1 large brown mushroom,
Handful of very ripe cherry tomatoes,
small bunch flat leaf parsley,
Tablespoon tomato paste,
fresh ground black pepper,
nob of butter.
Also, hummus is optional on the side of the plated dish.
1. Peel and cube the sweet potato, pop on the stove to boil till soft.
2. Preheat oven to 200 degrees.
3. Into the baking tray drizzle olive oil
4. Drizzle olive oil and the nob of butter into the pan on stove top.
5. Slice aubergine lengthways, lay on paper towel, cover each slice with salt to lift the bitterness. Leave for 10 minutes then wash the salt off and dry the slices with paper towel. Lay the slices in the baking tray, drizzle more olive oil over them and add a generous amount of ground black pepper to each. Pop in oven till soft and golden (about 20/30 minutes).
6. Finely chop and dice celery, leek and garlic. Grate the carrot. Add all to the pan on very low heat.
7. Roughly chop mushrooms and zucchini. Add to pan when the other ingredients are softened.
8. Cut cherry tommies into quarters, add them.
9. Add tomato paste and stir all well in together.
10. Add left-over lamb and chopped parsley.
Simmer the lot.
By now the sweet potato is cooked. Drain and mash.
By now, also, the aubergine slices are done.
In the bottom of the cassoulet dish drizzle a small amount of olive oil, lay a couple of slices of aubergine in the bottom.
Spoon most, if not all the lamb mixture on top of that.
Lay the remainder of the aubergine on top of that.
Spoon lumps of sweet potato on top of that.
Add slices of the mozzarella and plenty of freshly ground black pepper.
Turn oven up to 280 and put cassoulet dish inside.
Cook till cheese is bubbly.
Serve and add a goodly dollop of yoghurt on top.
Bon apetit! x