Preparation Time : 20 mins
Cooking Time : 40 - 50 mins
Serves : 4 - 5
Ingredients :
  • 350g cooked Lamb, finely chopped or minced
  • 4 tbsp olive oil
  • 1 Small Eggplant (about 350g), thinly sliced
  • 1 Medium Onion, peeled and finely chopped
  • 1 Clove Garlic, peeled and crushed
  • 1 tsp Dried Mint
  • 400g Can Chopped Tomatoes with Herbs
  • 2 Large Potatoes (about 425g), peeled and thinly sliced
  • 50g Butter, cubed
  • 50g Plain Flour, sifted
  • 500ml Milk
  • 1 Egg, lightly beaten
  • Salt and Freshly Ground Black Pepper.
Directons :

Preheat the oven to 200°C/400°F/Gas 6. Brush a baking sheet lightly with oil and top with slices of eggplant. Drizzle with 3 tbsp oil andbake for 20 minutes until golden brown, turning once. Heat remaining oil in a large frying pan and gently fry the onion, garlic, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer gently for 10-15 minutes until thick, stirring occasionally.

Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.

Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.

Spoon half the lamb mixture into a 1.7lt / 3pt ovenproof dish. Top with a layer each of eggplant and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.

To Serve:

Serve from the pan on the table with plenty of crusty bread.