This Mediterranean dish is warm and comforting and just the thing for cooler evenings.
800g lamb mince
1 brown onion, finely chopped
2 large thinly sliced eggplants
420g can crushed tomatoes
1/3 cup grated pizza cheese
2 crushed garlic cloves
1 tbs olive oil
Olive oil cooking spray
1 tsp ground cinnamon
1/2 tsp ground allspice
2 cups milk
1/3 cup plain flour
- Heat a large frying pan over a medium-high heat and spray eggplant with oil. Cook eggplant in batches for 2-3 minutes on each side or until browned. Transfer to a large plate.
- Heat the oil in a large saucepan over a medium-high heat. Add garlic and onion and cook until the onion has softened, for about 5 minutes. Add mince and stir to break up. Cook for about 6-8 minutes. Add the tomatoes, cinnamon and allspice and bring to the boil. Reduce heat to medium-low and simmer for 30 minutes or until sauce is thickened.
- Melt butter in a saucepan over a medium-high heat and add flour. Cook for about 1 minute, stirring until bubbling. Gradually stir in milk and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring frequently until sauce has thickened then remove from heat.
- Preheat oven to 180oC (160oC fan forced). Grease an eight cup capacity ovenproof dish and place 1/3 of the eggplant in the base. Spread over half of the meat sauce and repeat layers, finishing with the eggplant. Spread the white sauce over the eggplant and sprinkle with cheese. Bake for 45 minutes until the top is golden. Let stand for 15 minutes and serve with lemon wedges.