Lamb and Aubergine Casserole

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    700
based on 7 ratings

A tasty alternative to roast lamb for your Easter dinner. Serve with couscous or rice.

recipe updated Mar 19, 2025

Ingredients

  • Eggplant icon
    Eggplant
    600 g
  • Lamb leg icon
    Lamb leg
    750 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Mint leaves icon
    Mint leaves
    10 g
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • White wine icon
    White wine
    150 g
  • Ground cumin icon
    Ground cumin
    2 teaspoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400 g
  • Sour cream icon
    Sour cream
    200 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon kCook Multi
  • kCook icon Baking tray - large
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 200°C
  4. Line a clean baking tray with parchment paper
  5. Add eggplant, olive oil, salt and black pepper to the baking tray
  6. Mix until coated
  7. Roast - 15 min, 200°C
  8. Fit stir tool to kCook bowl
  9. Add olive oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat with filler cap removed - 140°C, speed 3
  13. Then add lamb leg to the kCook bowl
  14. Cook with filler cap removed - 5 min, 120°C, speed 3
  15. Turn direct prep attachment to position 1
  16. Slice onion into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add white wine, garlic clove and ground cumin to the kCook bowl
  19. Cook with filler cap removed - 3 min, 120°C, speed 3
  20. Then add canned chopped tomatoes to the kCook bowl
  21. Cook with filler cap removed - 45 min, 98°C, speed 3
  22. Transfer eggplant to kCook bowl
  23. Cook with filler cap removed - 15 min, 98°C, speed 3
  24. Then add sour cream and mint leaves to the kCook bowl
  25. Stir with filler cap removed - 30 sec, speed 5
  26. Serve
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