Serves 6

  • 800g lamb mince
  • 2 onions
  • 4 cloves of garlic
  • 2 teaspoons plain flour
  • 2 tablespoons of chopped fresh herbs: Oregano/basil/thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 can (14oz) chopped tomatoes
  • 1 small glass of red wine
  • Olive oil
  • Salt and pepper
  • 2 medium aubergines
  • For the topping:
  • 25g (1oz) plain flour
  • 25g (1oz) butter
  • 275ml (½ pint) milk
  • 2 eggs
  • 2 tablespoons grated Parmesan
  • Salt and pepper

Preheat the oven to 170C (325F, Gas mark 3).

Chop the onions and garlic finely and fry in a little oil until they start to colour.

Add the mince and continue frying until the mince is starting to brown. (You may need to do this in batches.)

Add the flour, chopped herbs, seasoning and spices.

Keep stirring and finally add the tomatoes and wine, then transfer to a casserole.

Bring to the boil and cook in the oven for about 1 hour.

Slice the aubergines, brush with oil, season and cook on a tray in a hot oven (180C/350F, gas mark 4) for about 10-15 minutes.

To make the topping, melt the butter and add the flour.

Cook for a few moments before working in the milk, bring to the boil to thicken slightly.

Line a dish with aubergine, cover with the meat (tasting for seasoning) and top with more aubergine until all used up.

Beat the eggs and cheese into the white sauce and pour over the top. Bake in the oven at 180C (350F, Gas mark 4) until the top is browned, about 20-25 minutes.