3 large aubergines, thinly sliced                                        
1/4 cup (60ml) olive oil
1kg minced lamb
1 onion, chopped
1 tsp allspice
800g can tomatoes
1/2 cup water
1/4 cup chopped parsley
50g butter
2 tbs plain flour
1 1/2 cups milk
pinch of nutmeg
1 egg
1/2 cup (40g) grated cheddar


Preheat oven to 180°C.

Cook the 3 large aubergines, thinly sliced, in 1/4 cup (60ml) olive oil until golden brown
Brown the lamb mince and 1 onion, chopped then add 1 tsp allspice, 800g can tomatoes and 1/2 cup water and simmer for 20-30 minutes.

Stir in 1/4 cup chopped parsley.

Place some of the cooked aubergine in an ovenproof dish.

Top with half the mince.

Repeat this layering process ending with augergine

Melt the butter and  in 2 tbs plain flour cook for about a minute.

Whisk in 1 1/2 cups milk. Stir over medium heat until it boils.

Whisk in pinch of nutmeg and the egg.

Pour the sauce over the dish and sprinkle 1/2 cup (40g) grated cheddar.

Bake for 20-30 minutes.

Serve with a fresh green salad

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{August 5, 2011} {Tags: }