Categories: April, can be frozen

Ingredients

• 8 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1kg lean minced lamb
• 50ml white wine
• 400g can chopped tomatoes
• 5cm piece cinnamon stick
• handful fresh oregano or thyme leaves, chopped
• 3 large aubergines, cut lengthways into 5mm-thick slices
• 75g unsalted butter
• 75g plain flour
• 568ml full-fat milk
• 50g Parmesan, grated
• 2 eggs, beaten

Directions

1. Heat 1 tablespoon oil in a large wide pan over a medium heat. Add the onion and garlic and cook for 10 minutes, stirring, until soft and beginning to brown. Add the lamb and fry over a high heat for 5 minutes. Tip into a sieve resting over a bowl to drain off the excess fat (discard the fat once it has solidified). Return the meat to the pan and add the wine, tomatoes, cinnamon and herbs. Reduce the heat slightly and simmer for 30 minutes.

2. Meanwhile, heat a large frying pan until very hot, add 1 tablespoon of the remaining oil and quickly fry a layer of aubergine slices for about 1 minute each side, until tender and lightly coloured. Transfer the cooked aubergine to a baking sheet lined with kitchen paper. Continue to fry the remaining aubergine, adding more oil as needed. Arrange all the cooked aubergine in a deep 2.5-litre baking dish, seasoning each layer.

3. Preheat the oven to 220˚C/fan 200˚C/gas 7. Make the topping. Melt the butter in a pan, add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring constantly. Cook for a few minutes, stirring, until thick. Stir in the Parmesan, then season. Cool slightly, then beat in the eggs.

4. Season the lamb and discard the cinnamon stick. Spread over the aubergine in the baking dish. Pour over the topping and bake for 25-30 minutes in the oven, until golden and bubbling.

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