Prep Time: 15-minutes                         Serving: 12 balls

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   Ingredients: 

• 2 aubergines, cut into 1cm/½in slices

• 1 tbsp fine sea salt

• 750g/1lb 10½oz lamb mince

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp dried oregano

• 1½ tsp dried mint

• 2 bay leaves

• 1 cinnamon stick

• 1 tbsp plain flour

• ½ tsp flaked sea salt, plus extra for seasoning

• 200ml/7fl oz red wine

• 1 x 400g/14oz can chopped tomatoes

• 2 tbsp tomato purée

• 7 tbsp olive oil

• sea salt and freshly ground black pepper

 

White Sauce:

• 50g/2oz butter

• 50g/2oz plain flour

• 400ml/14fl oz milk

• 1 tsp finely grated nutmeg

• 25g/1oz finely grated parmesan

• 1 free-range egg, beaten

Method:

1. Slice the aubergine into this slices and sprinkle with salt. Set aside for 10 minute.s

2. Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon occassionally.

3. Stir in the flour, season with salt and plenty of black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Set aside.

4. Rinse the aubergine slices under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

5. Preheat the oven to 180C/160C (fan)/Gas 4.

6. For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and black pepper.

7. Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.

8. Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining Parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.