Ingredients 2 eggplants
2-3 large potatoes peeled and thinly sliced
1 onion diced finely
1 tablespoon of olive oil
3 garlic cloves, minced
750g lamb mince
1 400g can of diced tomatoes or passata
1 teaspoon of cinnamon
1 teaspoon of oregano
Oil for shallow frying
˝ cup of grated cheese, I use a mix of tasty and mozzarella
Béchamel or white sauce
80g of salted butter
1/3 cup of flour
2 cups of warm milk
Pinch of Nutmeg
Preheat oven to 180degrees fan forced.
First prepare eggplant. Start by cutting them into slices, approx. 1 cm thick. Season with salt and place in a colander for about half an hour.
Rinse eggplants under cold water and squeeze gently to remove excess water. Once dried off gently shallow fry eggplant along with the slices of potato until lightly browned. Dry off on papertowel. Set aside until assembly.
For the meat sauce
In a frypan heat 1 tablespoon of olive oil. To this add the garlic and onion, lightly fry until onion softens.
Add the lamb mince, cook until brown.
Add cinnamon, oregano, tomatoes, salt and pepper.
Simmer for 20-25 minutes until sauce has thickened and most of the liquid has been cooked off.
For the Béchamel Sauce
Melt butter in a medium saucepan.
Add flour to melted butter and whisk well over a medium heat. This will make a paste (or roux). To the roux slowly add the warmed milk, continue to whisk.
Keep whisking this over medium heat until sauce has thickened. 3-5 minutes.
Add the nutmeg and season well.
Start with a layer of eggplant.
Next layer meat sauce.
Next layer potatoes and eggplant.
Continue to alternate and finish with a generous layer of the béchamel sauce.
Sprinkle with grated cheese and bake for approximately 50 minutes or until a beautiful brown.