Prep Time: 15-minutes Serving: 12 balls
Ingredients:
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2 aubergines, cut into 1cm/½in slices
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1 tbsp fine sea salt
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750g/1lb 10½oz lamb mince
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1 onion, finely chopped
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2 garlic cloves, crushed
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1 tsp dried oregano
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1½ tsp dried mint
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2 bay leaves
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1 cinnamon stick
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1 tbsp plain flour
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½ tsp flaked sea salt, plus extra for seasoning
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200ml/7fl oz red wine
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1 x 400g/14oz can chopped tomatoes
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2 tbsp tomato purée
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7 tbsp olive oil
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sea salt and freshly ground black pepper
White Sauce:
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50g/2oz butter
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50g/2oz plain flour
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400ml/14fl oz milk
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1 tsp finely grated nutmeg
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25g/1oz finely grated parmesan
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1 free-range egg, beaten
Method:
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Slice the aubergine into this slices and sprinkle with salt. Set aside for 10 minute.s
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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.
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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.
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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.
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Preheat the oven to 180C/160C (fan)/Gas 4.
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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.
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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.
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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.