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Takes: 1½ hours
Serves: 4
No nutritional information available.
Ingredients
- 1 large aubergine, thinly sliced
- 1½ tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 500g (17½oz) lamb mince
- 400g (14oz) can chopped tomatoes
- 120ml (4fl oz) dry white wine
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper
- 500ml (17fl oz) skimmed milk
- 2 tbsp cornflour
- 40g (1½oz) reduced fat or lighter Cheddar, finely grated
- 25g (1oz) Parmesan, finely grated
- A few fresh oregano leaves, to garnish
Method
1. Preheat a griddle pan over a high heat. Lightly brush the aubergine slices with a little of the olive oil. Cook the slices, in batches, for 1 - 2 minutes each side or until lightly charred.
2. Heat the remaining oil in a frying pan over a medium heat. Cook the onion and garlic for 4 - 5 minutes until softened. Add the mince and cook for 4 - 5 minutes until browned, stirring to break up any lumps.
3. Add the tomatoes, wine and nutmeg and bring to the boil. Reduce the heat and simmer for 15 minutes, stirring, until reduced slightly. Season. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
4. Whisk the milk and cornflour together in a small saucepan over a medium heat. Slowly bring to the boil, stirring constantly, until thickened. Reduce the heat and simmer for 2 - 3 minutes. Season to taste.
5. Arrange the aubergine in the base of a large overnproof baking dish. Spoon over the meat sauce then pour over the white sauce. Sprinkle over the cheeses. Bake for 25 - 30 minutes until golden. Garnish with the oregano leaves.
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