Spiced lamb and aubergine ragout from Mezcla: Recipes to Excite (page 109) by Ixta Belfrage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute minced beef for minced lamb; and pasta, rice, polenta, or corn tortillas for flatbread.

  • catmummery on June 01, 2026

    wow. this is a flavour bomb. delicious. the egg yolk is a nice to add but not necessary, just gives a bit more unctuousness. the chipotle paste is fabulous. very forgiving in terms of timing - i got the oven temp wrong and just extended time and wacked up when i reaslied - all was well

  • alinutzamica on July 19, 2025

    Third recipe from this book and another winner! It was so good that I went back for seconds even if I was already stuffed. I didn't use the egg yolk but I will definetly include it next time.

  • bernalgirl on July 19, 2025

    I made this as directed, then combined the tray bake ingredients with the remaining tomato salsa and served it over corn grits with grated pecorino romano. Fantastic!

  • TinyCitiKitchen on July 19, 2023

    I didn't expect to love this as much as I do. And I NEVER expected my "super senior" mom to relish it! I serve it with soft flatbreads from a local bakery and it's wonderful. Make extra tomatoes and keep them in the refrig. I just had a super lunch of a piece of flatbread spread with olive paste, scattered with a few white anchovies, and topped with a couple of Tblsp of the tomatoes

  • KarinaFrancis on August 05, 2022

    I had my doubts about baking a ragout, but they were totally unfounded. I cooked the mix for 35 minutes to get the eggplant super soft and the mince with some crispy edges. The star of the show is the salsa, it’s divine, I had some leftover and it livened up my morning avo toast. I did make the soy cured eggs, but they aren’t a big contributor. Added bonus, my eggplant adverse beloved gave it a thumbs up

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