Eggplant and lamb tart tatin

  • Rating: 5 stars
  • Takes: 20 mins to prepare and 40 mins to cook
  • Serves: 6


  • 150g Tesco Lighter ready rolled puff pastry
  • a little plain flour, for dusting
  • 25ml sunflower oil
  • 25g butter
  • 200g lean lamb mince
  • 400g can of chopped tomatoes
  • 2 aubergines, sliced into long strips and salted to draw out the water
  • salt
  • pepper
  • ½tsp caster sugar
  • 1tsp cinnamon
  • 1tsp paprika
  • 1tsp ground cumin
  • 2-3 basil sprigs

Each serving contains 250 calories, 4g sugar, 16g fat, 6.4g saturates and 1g salt.


Pre-heat the oven to 200°C.

In a large, ovenproof frying pan, heat the oil over a medium-high heat and brown the lamb mince well. Add the ground cumin, paprika, cinnamon and salt and pepper to taste and stir well. Add the chopped tomatoes and the sugar and mix well.

Remove the mixture from the pan and reserve to one side. Make sure the pan is clean before adding the butter over a medium flame.

Pat the slices of aubergine dry and arrange on the melted butter, overlapping so that they cover the entire base of the pan. Add the reserved lamb mixture on top and make sure that it is level.Turn the heat down low.

Roll the pastry out on a lightly floured surface to 1cm thick and cut into a circle that is slightly larger than the circumference of the pan. Prick all over then lay the pastry carefully on top of the lamb mixture, tucking the sides of the pastry inside the pan. Bake in the oven for 20-25 minutes until golden brown all over.

Remove from the oven and slide a sharp knife around the circumference to loosen the tart. Invert onto a serving plate carefully. Serve with a few sprigs of basil as a garnish.

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