Gives 2 large portions with leftovers
2 large aubergines
500g lamb mince (use beef or pork if you prefer)
1 red onions diced
2 cloves of garlic grated
1 tin chopped tomatoes
2 tbsp tomato puree
100 ml of red wine
1 bay leaf
1 cinnamon stick
1 large potato
300 ml milk
a grating of nutmeg
1 egg yolks
30g Parmesan or other hard cheese
Slice your aubergines and potato into 1cm thick slices.
Pop them in one layer onto a baking tray, drizzle with a little oil and roast for 20 minutes on 180 or until softened.
Heat a large pan to medium-high heat and add a drizzle of olive oil. Pop in your onions and cook until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and continue to cook until it starts to brown, add the the garlic and tomato puree and cook for a couple of minutes until the garlic starts to soften.
Pour in the red wine to deglaze the pan cook on high heatuntil it’s reduced by half.
Add the tinned tomatoes, cinnamon, bay leaf and a good pinch of salt and pepper.
Bring to the boil then turn the heat down and simmer for about 30 minutes or until most of the juices have evaporated. Set aside.
In large pan, melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add your milk in a an even stream and keep whisking to prevent your sauce from getting lumpy. Keep cooking until it’s nicely thickened.
Remove the pan from the heat and stir in the egg yolk, salt, pepper, a pinch of nutmeg and your grated cheese. Whisk quickly together. Set aside.
Grab an oven dish (I used one 23 x 23cm)
Spray the bottom and sides with cooking spray.
Put one layer of potatoes across the bottom followed by half of your aubergines. Pour in all of your meat sauce and spread it evenly in your dish.
Add the remaining aubergine and then cover with your bechamel sauce, levelling it even.
Pop in your oven on 180 degrees for 60 minutes.
Take out of the oven and least to settle for 15-20 mins.
Portion and enjoy