Lamb, Brinjal, Yoghurt and Pecorino Mock Lasagne


Jozi Real Food (R)evolution – Recipe Series

Recipes inspired by SA’s most sustainable farmers

Lamb, Brinjal, Yoghurt and Pecorino Mock Lasagne

  • 1kg Aldersyde Farm leg of lamb mince
  • 2 large organic brinjals – cut into thin slices
  • 1 litre Gourmet Greek yoghurt
  • 200g Gourmet Greek pecorino – grated
  • 2 finely chopped onions
  • 4 cloves garlic – finely chopped
  • 2 tins organic Italian chopped tomatoes
  • Rosemary – handful, finely chopped
  • Juice of one lemon
  • 2 Tb organic olive oil

Heat olive oil in a heavy based pot on medium heat. Add the onions and garlic and cook gently until soft and translucent, turn up the heat to high and add the lamb mince, stir for 5 minutes until browned. Add the tomatoes and leave to all simmer and cook gently for 15 minutes, add salt and pepper to taste.
While that is cooking, baste olive oil over each side of your brinjal slices, heat a griddle pan until smoking, fry each slice of brinjal until char marks appear, remove.
Mix the Gourmet Greek yoghurt with the rosemary and lemon.
Layer the mince in a baking dish, place one layer of griddled brinjals over this, then a layer of the Gourmet Greek yoghurt mix and topped with pecorino, salt and pepper.
Keep laying like this until you end off with the last layer of mince and the yoghurt at the top. Sprinkle the pecorino on top and bake in an oven at 180 degrees for 30 minutes.
Allow to cool and settle for 15 minutes before serving.

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