Serving: 4
Prep Time: 5 mins
Cook Time: 15 mins

• 4 tablespoons of TIANA® Fairtrade Organics odourless Pur Virgin Cooking Butter
• 1 aubergine, sliced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 350g lean minced lamb
• 225g can tomatoes
• 3 tbsp tomato purée
• 5 tbsp dry red wine
• 1 tsp fresh thyme, chopped
• 300ml Natural Yoghurt
• 2 eggs, lightly beaten
• 75g Parmesan cheese, grated
• Salt and pepper, to taste


  1. Sprinkle aubergine with salt and leave for 30 minutes
  2. Heat 1 tbsp TIANA® Fairtrade Organics Raw Extra Virgin Coconut Oil in a pan, add onion and garlic and fry until soft
  3. Add lamb, cook for 5 mins, drain off fat
  4. Add tomatoes, tomato puree, wine, thyme and seasoning, and simmer for 10 mins
  5. Mix together the yoghurt, eggs, half the cheese and seasoning
  6. Preheat oven.
  7. Rinse aubergine and pat dry
  8. Heat remaining TIANA® Raw Extra Virgin Coconut Oil and fry aubergine in batches, until golden on both sides
  9. Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine
  10. Pour yogurt mixture over aubergines and top with remaining cheese
  11. Bake for 40-45 mins or until cheese topping is golden