Recipe Index

Ingredients

• 26½ oz lamb mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 1/2 tsp dried mint
• 1 bay leaf
• 1 cinnamon stick
• 1 tbsp plain flour, for the meat sauce
• 13½ Tbsp red wine
• 14 oz canned chopped tomatoes
• 2 tbsp tomato puree
• 2 aubergines, cut into ¼ in slices
• 1 tbsp fine sea salt, for the aubergines
• 6½ Tbsp olive oil
• 17¾ oz potatoes, peeled and thinly sliced
• Sea salt and freshly ground black pepper, to taste
• 1¾ oz butter
• 1¾ oz plain flour, for the white sauce
• 1¾ cups milk
• 1 oz Parmesan, finely grated
• 1 tsp finely grated nutmeg
• 1 free-range egg, beaten

Method

1. Lay the aubergine slices in a colander, sprinkle with the fine sea salt and leave for 30 minutes. Rinse, pat very dry and set aside.
2. Brown the lamb mince in a large pan over high heat, breaking it up well. Add the onion and cook for 5 minutes, then stir in the garlic, oregano, mint, bay leaf and cinnamon and cook for 1 minute.
3. Sprinkle over 1 tablespoon of flour, stir, then pour in the wine and let it bubble for 2 minutes. Add the tomatoes and tomato puree, season, and simmer for 30 to 40 minutes until thick. Remove the bay leaf and cinnamon stick.
4. Meanwhile, fry the aubergine slices in the olive oil in batches for 2 to 3 minutes per side until golden, and drain on paper towels. Simmer the potato slices in salted water for 5 to 6 minutes until just tender and drain.
5. For the white sauce, melt the butter in a pan, stir in the 1¾ oz flour and cook for 1 minute. Gradually whisk in the milk and simmer, stirring, until thick and smooth. Off the heat, stir in the Parmesan and nutmeg, season, let it cool slightly, then whisk in the beaten egg.
6. Heat the oven to 350°F. Layer the potatoes in the base of a large oven dish, cover with the meat sauce, then arrange the aubergine slices on top. Pour over the white sauce and spread it evenly.
7. Bake for 45 to 50 minutes until golden and bubbling. Rest for at least 15 minutes before cutting and serving.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data