| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 120 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 665 |
| Fat | 40g |
| Saturates | 16g |
| Protein | 71g |
| Carbs | 37g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220oc, gas mark 7.
Peel and slice the onion.
Peel and thinly slice the garlic.
Cut the aubergine into 3cm cubes.
Roughly chop the oregano and parsley together.
Drain and rinse the butter beans.
Place the oil, onion, garlic, aubergine, lamb, spices, tomato paste and herbs in a large roasting dish and place in the oven for 30-35 minutes, or until browned and crispy, stirring every 10 minutes or as needed.
Remove the dish from the oven and stir in the tinned tomato, stock and butter beans.
Season with the salt and pepper.
Place in the oven and cook for a further 35 minutes, stirring every now and then.
To make the yoghurt topping, grate the Parmesan and crumble the feta.
Toast the sunflower seeds.
Finely chop the parsley.
Combine the yoghurt, eggs, flour, chilli flakes and half the parmesan mixture.
Remove the dish from the oven. Spread the yoghurt topping over and sprinkle over the rest of the Parmesan, feta, sunflower seeds and parsley.
Return to the oven for another 15 minutes or until golden and bubbling.
Leave to cool slightly before serving.
