Winter is here, cold nights and crisp mornings, what better way to make the most of this chilly weather than a piping hot stew.
Preparation time: 15min
Cooking Time: 55min
Serves: 4
Cost: per serve: $5.66
Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Arrange eggplant on tray and spray with oil. Bake for 25 minutes, or until browned.
Step 2 Meanwhile, spray a large saucepan with oil and place over medium-high heat. Cook onion for 3–4 minutes, until soft. Add lamb to saucepan and cook, stirring with a wooden spoon, until browned.
Step 3 Add turmeric, tomatoes and cooked eggplant to pan. Stir gently to combine. Simmer, uncovered, for 30 minutes.
Step 4 Season to taste.
Serve with warm bread rolls.


