LAMB, CHEESE, AND EGGPLANT TORTE

INGREDIENTS

• 2 medium ( about 600g ) eggplants, sliced salt

• 1/3 cup olive oil

• 1 tablespoon olive oil, extra

• 500g minced lamb

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 2 tablespoons tomato paste

• 425g can tomatoes

• 2 small chicken stock cubes, crumbled

• 1/2 teaspoon sugar

• 2 cups ( 200g ) pasta twists

• 200g fresh goats ' milk cheese, crumbled

• 1 1/2 cups ( 150g ) grated mozzarella cheese

• 1 green pepper, chopped

• 1 tablespoon chopped fresh mint

LAMB, CHEESE, AND EGGPLANT TORTE METHOD:

Line the base and side of the deep 23cm round cake pan with paper, grease paper. Place eggplant slices on a wire rack, sprinkle with salt, and stand for 20 minutes. Rinse eggplant slices under cold water, and drain on absorbent paper. 

Heat oil in a pan, add eggplant in batches, and cook on both sides until well browned; drain on absorbent paper. Heat extra oil in the pan, add lamb, and cook, stirring, until well browned. 

Add spices, paste, and undrained crushed tomatoes. stock cubes and sugar. Bring to boil, simmer, uncovered, for about 10 minutes or until thickened. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. 

Combine pasta with lamb mixture in a bowl. Combine cheese, pepper, and mint in a separate bowl. Place a layer of eggplant into a prepared pan, spread with half the lamb mixture, and top with half the cheese mixture. Repeat layering, finishing with an eggplant layer; press firmly into the pan. 

Cover the pan with foil, place the pan in the baking dish, and pour in enough boiling water to come halfway up the side of the pan. 

Bake in a moderate oven for 1 hour. Stand pan 10 minutes before turning out. Serve torte hot or cold, sprinkled with extra goat's milk cheese, if desired.

Serves 8.

Note: The recipe can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: CREAMY LAMB AND CHICKEN PASTA COIL