Categories: March

Ingredients

• 2 medium onions, finely chopped
• 4 garlic cloves, crushed
• 150-175ml oilve oil
• 1kg lean lamb mince
• 100ml red wine
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 7.5cm piece cinnamon stick
• 2 tbsp chopped fresh oregano
• 3 large aubergines, each weighing about 300g
• 75g butter
• 75g plain flour
• 600ml milk
• 50g Parmesan, finely grated
• pinch of freshly grated nutmeg
• 2 medium eggs, beaten

Directions

1. Cook the onions and garlic in 2 tablespoons of the oil in a large frying pan until browned. Add the mince and fry over a high heat for 3-4 minutes. Add the red wine, tomato purée, canned tomatoes, cinnamon and oregano, and simmer gently for 30-40 minutes, stirring occasionally.

2. Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a separate pan until browned. Lay half the aubergine slices over the base of a 2.5-2.75- litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the aubergines. Repeat with the remaining aubergines and sauce.

3. Preheat the oven to 200˚C/fan 180˚C/gas 6. Melt the butter in a non-stick pan, then add the flour and cook for 1 minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes until golden brown and bubbling.

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