A delicious and easy-to-make dinner using beef or lamb mince. Substitute gluten-free flour and lactose-free milk for dietary needs.
You can also use turkey mince for this dish, just add 1/2 tsp oregano, 1 tsp soy sauce to boost the flavour.
1 aubergine, sliced into 1cm slices
Olive oil
1 onion, finely chopped
1 lb/500 g mince beef or lamb
1 tablespoon flour
1 beef stock cube
pinch cinnamon
Salt and pepper
1 tin tomatoes, chopped
1 pint milk
25g plain flour
25g butter
2 egg yolks
Method
Heat a frying pan and add enough olive oil to cover the base of the pan. Add the aubergine, don't panic it will soak up all the oil, but persevere and fry until golden brown, turn over and the oil will start to release as the other side browns. It is important that you fry off the aubergine until it has a golden brown colour on both sides. Remove the aubergine to a plate.
Fry the onion until soft, add the mince, continue to fry until browned. Add the flour, stir and fry until all the meat is coated. I add the stock cube, either crumble or melt into the mince, add about 1/2 cup of hot water until the meat is moistened. Drain the juice from the tinned tomatoes and add to mince, fry for a couple of minutes, season and add cinnamon.
Pour the mince mixture into the bottom of a lasagne dish.
Arrange tomatoes over the mince.
Arrange the aubergine over the tomatoes.
Put the milk, flour and butter into a pan and stir over a medium heat with a whisk. Continue stirring until the sauce is thickened. Cooke for a couple of minutes. Season with salt and pepper. Remove the sauce from the heat.
Separate the 2 eggs and add to the sauce, whisking in until thorough mixed. Keep the whites for some meringues, you can freeze them.
Pour sauce over the aubergine.
Pour sauce over the aubergine.
Bake in the oven gas 4 for 45 minutes until golden brown.
