3 large eggplants (thinly sliced) 1/4 cup olive oil 1 kg lamb mince 1 onion (chopped) 1 tsp allspice 800 grams canned tomatoes 1/2 cup water 1/2 cup chopped parsley 50 grams butter 2 tbs plain flour 1 1/2 cups milk pinch nutmeg 1 egg 1/2 cup grated cheddar
1. Preheat oven to 180 degrees celsius. 2. In different batches, cook the eggplants in 1/4 cup olive oil until golden brown 3. Brown the lamb mince and onion in a separate pan/pot. Add the allspice, tomatoes and water. 4. Simmer for 20-30 minutes. 5. Mix in parsley 6. Layer eggplant in an ovenproof dish. Top with half of the meat mixture. Repeat process and finish with the eggplant 7. In another pot, melt butter. Stir in the plain flour. Whisk in milk. Keep stirring over medium heat until the sauce comes to a boil. Whisk in the nutmeg and egg. Pour over the eggplant and mince dish. Bake for 20-30 minutes.