A Sunday classic family meal to enjoy with a big green salad but a little bit of naughty cheese too!
Preheat oven to 180C.
In a heavy based fry pan heat 1 tablespoon of the cooking oil with the onion and garlic and cook till softened for 3-4 minutes.
Add the lamb mince and break up using a fork.
Brown for 2 minutes before adding half the salt and pepper, the spices and tomato paste. Mix well and cook for 1-2 minutes.
Meanwhile place the eggplant slices in a roasting tray and drizzle over the remaining cooking oil, salt and pepper and roast for 15 minutes or until browned.
Add the tinned tomatoes to the lamb mince and mix well and continue to cook for 3-4 minutes.
In a smaller saucepan melt the butter on a medium heat and add the flour mixing well.
Gradually add the milk and a little at a time whisking as you go to mix in the flour butter mix.
Keep whisking until the sauce thickens and bubbles.
Remove from the heat and stir in the grated cheese.
Remove the lamb mince from the heat.
In a deep dish layer half the eggplant slices on the base and cover with half the lamb mixture.
Pour over half the white sauce.
Repeat layers of eggplant, lamb and white sauce.
Crumble over the feta.
Place in the oven and cook for 35 minutes or until the edges are bubbling and the feta has browned on top.
2 Garlic Cloves
500 grams Lamb Mince
1 tablespoon Farro ground coriander
1 tablespoon ground cumin seeds
1/2 teaspoon Sweet Paprika
1 teaspoon Caraway seeds
1 tablespoon Tomato Paste
3 tablespoons Cooking oil
2 teaspoons Salt
1 teaspoon Black pepper
2 eggplant each sliced into 6 slices
1 can Metelliana chopped tomatoes
750 millilitres Milk
50 grams Butter
4 tablespoons Plain Flour
1/2 cup Grated Cheese
150 grams Feta