• 600g minced lamb
  • 2 aubergines sliced
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 4 chopped tomatoes
  • 1/2 tsp ground cinnamon
  • 1/2 cup chicken stock
  • 50g butter
  • 50g organic flour
  • 600mls whole milk
  • 70g grated cheese


1. Sprinkle salt on each aubergine slice and leave to stand for 20-30 mins, rinse and then pat dry. This will remove the bitter taste. Then fry each slice and set aside.

2. Place mince into a pan and fry with onion and garlic, add tomatoes, cinnamon and stock and simmer until cooked.

3. For sauce melt butter, add flour and cook for 1 minute, gradually add milk stirring over a low heat, stir in cheese and allow to cool slightly before stirring in the egg.

4. In a dish layer the mince and aubergines, finishing with the aubergines on top.

5. Pour over the sauce and bake at 180 degrees celcius for about 20 minutes.

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