15 - 30 minutes

1½ - 2 hrs

6 - 8

Ingredients

• 2 large or 3 medium aubergines
• 5 tbsp oil
• 2 large onions sliced
• 1 clove garlic, crushed
• 1lb mince lamb or beef
• ½ tsp ground cinnamon
• 3 tbsp tomato puree
• ¼ pt red wine
• 2 tbsp fresh parsley
• salt and black pepper

Souffle topping:

• 3oz butter
• 3oz plain flour
• 1pt milk
• 3oz cheddar cheese
• ½ tsp grated nutmeg
• 2 eggs

1. Preheat oven to 180c.
2. Melt the butter in a saucepan and stir in the flour until smooth. Slowly add the milk, stirring continuosly and cook over a low heat to make a thick, smooth sauce. Add the grated cheese and season with nutmeg, salt and pepper and leave to cool.
3. Heat 1tbsp oil in a pan and fry the onions and garlic until softened. Add the minced meat and cinnamon to the pan and cook until browned.
4. Add the tomato puree, wine and chopped parsley. Season to taste and simmer, covered for 25 mins.
5. Meanwhile slice the aubergines fairly thickly, heat the remaining oil in a frying pan and fry the aubergine slices in batches until softened. Spread them out on kitchen paper to dry.
6. Spread the cooked and drained aubergine slices in a layer in the base of a 4pt ovenproof dish. Spoon a layer of the meat sauce on top and continue layering until aubergine and meat sauce have been used up.
7. Whisk the eggs until they are thick, light and frothy, then whisk into the cooled cheese sauce. Spoon over the mince and aubergine layers. Bake for about 1 hr until the topping has risen and is light golden brown in colour.
8. Serve warm and with a greek salad and garlic bread.