Preparation time                               Cooking time                             Serves

less than 30 mins                                    1 to 2 hours                              Serves 6

Ingredients

• 2 aubergines, cut into 1cm/½in slices
• 1 tbsp fine sea salt
• 750g/1lb 10½oz lamb mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1½ tsp dried mint
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp plain flour
• ½ tsp flaked sea salt, plus extra for seasoning
• 200ml/7fl oz red wine
• 1 x 400g/14oz can chopped tomatoes
• 2 tbsp tomato purée
• 7 tbsp olive oil
• 500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices sea salt and freshly ground black pepper

 For the white sauce

• 50g/2oz butter
• 50g/2oz plain flour
• 400ml/14fl oz milk
• 1 tsp finely grated nutmeg
• 25g/1oz finely grated parmesan
• 1 free-range egg, beaten

Method

• Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
• Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
• Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
• Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
• Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.
• Preheat the oven to 180C/160C (fan)/Gas 4.
• For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
• Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.
• Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.

                                                                                  The activity was created supervised by Ioannis Pitsias

               Primary Teacher, Special Education Teacher (Bachelor) – Teacher for kids with Special Needs (Master)