So this one originated from the (signed may I add) hairy dieter’s book which is full of really simple recipes, great for those who are watching the waist line! You need a bit more time for this one, but the taste is sooooo worth it. If you make enough for leftovers, it’s even better the next day.
Pop 250g of lean lamb mince, half a finely chopped onion, a crushed garlic clove, a sprinkle of oregano, a handful of freshly chopped mint, a bay leaf and one cinnamon stick in a big non stick saucepan (aaaaaand breathe). Keep stirring and let it sauté away over a medium heat for about five mins.
Sprinkle in a tablespoon of plain flour to thicken it all up, along with lots of salt and pepper, a generous glug of red, 200ml of lamb stock, half a tin of chopped toms and a tablespoon’s squeeze of tomato purée. Give it another stir and bring to a gentle simmer for ten mins.
Then, add a sliced courgette and keep an eye on it for another five. Once the lamb is tenderrrr and the sauce is thick, remove the bay leaf and cinnamon stick.
Next, pre heat the grill to as hot as it goes and arrange one sliced aubergine in a single layer, before brushing with olive oil and popping under. Cook for five and repeat the other side. Once they’re all looking gooey and golden, set aside.
Preheat your fan assisted oven to 180 degrees while you get started on the white sauce.
Mix two tablespoons of milk with two tablespoons of cornflour and smooth to a paste.
Pour 250ml of milk into a non stick pan and add a bay leaf along with some ground nutmeg. Gently heat and stir this for five mins. Then, remove the bay and whisk in the corn flour mix for another few mins until thick and smoooooooth. Remove from the heat and season with salt and lots of freshly ground black pepper.
Then the fun begins. Spoon one third of the meat sauce into an oven proof dish big enough for three. Add a layer of aubergines and repeat until your out of stuff.
Top it all off with the white sauce, pouring an even layer.
Sprinkle over lots of Parmesan and another dash of nutmeg.
Bake this for 25 mins until it’s brown and bubbling. Serve with a tasty salad and enjoy once it has cooled a little!