| Ingredients:
Approx 4 tablespoons oil
175g/6oz chopped onion
450g/1lb minced lamb
400g/14oz can tomatoes
½ level teaspoon ground cinnamon
½ level teaspoon dried basil
1 level teaspoon mixed dried herbs
seasoning
900g/2lb aubergines
75g/3oz butter
75g/3oz plain fl our
570ml/1pt milk
40g/1½ oz grated parmesan cheese
1 egg yolk
2 tablespoons fresh breadcrumbs
Method:
- Heat 2 tablespoons of oil in a pan and fry the chopped onion until soft and just starting to become golden.
- Stir in the minced lamb and fry briskly until it has changed colour.
- Add the tomatoes, breaking them up as you stir them in, also the cinnamon,basil, mixed herbs and seasoning. Simmer gently until most of the liquid has evaporated and the consistency is thick and moist.
- Slice the aubergines thinly with a sharp knife. Brush with oil and grill until light brown on both sides. Drain on kitchen paper.
- Put the butter, flour and milk in a saucepan and bring to the boil, whisking or stirring continuously. When thick and bubbling, cook for 2 minutes.
- Remove from the heat and allow to cool slightly.
- Beat in half the cheese and the egg yolk. Taste and correct flavour as required.
- Place the seasoned aubergines on the base of a greased shallow ovenproof dish (approx 30x23cm/12x9in). Spread the meat mixture over these and cover with the sauce. Mix the remaining cheese with the breadcrumbs and sprinkle over the finished dish.
- Cook at 180°C/fan 160°C/gas mark 4/350°F for approximately 30 minutes until golden brown.
- Serve with oatmeal rolls and a crisp salad tossed in balsamic dressing
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