Method Steps

1. Step 1: Slice the aubergines, brush with olive oil, place on a baking tray, and roast at 200°C for 20 minutes until soft and golden.

   Ingredients used in this step:

   • 2 aubergine
   • 44 ³/₈ ml extra virgin olive oil

2. Step 2: Heat olive oil in a pan, brown the minced lamb thoroughly with onions and garlic.

   Ingredients used in this step:

   • 1 white onion
   • 2 garlic cloves
   • 500 g lamb mince

3. Step 3: Stir in the chopped tomatoes, tomato purée, and ground cinnamon. Simmer for 20 minutes until thickened.

   Ingredients used in this step:

   • 4 ⁷/₈ ml ground cinnamon
   • 1 chopped tomatoes
   • 14 ³/₄ ml tomato puree

4. Step 4: Make a béchamel by melting butter, stirring in plain flour, and gradually whisking in milk until thick. Stir in parmesan.

   Ingredients used in this step:

   • 90 g plain flour
   • 400 ml whole milk
   • 50 g salted butter
   • 50 g parmigiano-reggiano

5. Step 5: Layer the roasted aubergines and meat sauce in a baking dish, pour the thick béchamel over the top, and bake at 180°C for 45 minutes until bubbling and golden-brown.