Ingredients
- a little rapeseed oil for the tin
- 1 onion, finely chopped
- 1 large aubergine, cut into slices lengthways then finely diced (about 320g)
- 250g pouch cooked brown rice
- 3 tbsp tomato purée
- 1 tsp vegetable bouillon powder
- ½ pack dill, chopped, plus extra to serve (optional)
- 2 tsp each ground cinnamon and allspice
- 250g lamb mince (10% fat)
- 2 large eggs
- 227g can chopped tomatoes
- 1 pack of three peppers, deseeded and roughly chopped
- 2 large courgettes (about 500g), halved and sliced
- 2 large red onions, sliced
- 1 tbsp rapeseed oil
- 1 tbsp cider vinegar
- 1 garlic clove, finely grated
- handful chopped mint
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