Ingredients
3 large aubergines, peeled and thickly (2cm) sliced
300gms lean minced lamb
2 red onions, thinly sliced
2 cloves garlic, crushed
35gms red lentils
1 x 400gm chopped tomatoes
1 Tblsp tomato paste
½ cup dry wine (red or white)
2 tsp dried thyme
2 tsp dried oregano
1 tsp sugar
2 cups fat free milk
2 Tblsp maizena
100gm strong hard cheese
½ tsp grated nutmeg
Salt and cayenne pepper
Method
Boil, steam or microwave slices until starting to become transparent.
Drain.
Spray a large oven proof dish and a large saucepan with non-stick cooking spray.
Pre-heat the oven to 180ºc.
Make a sauce with the milk, maizena, cheese and seasoning.
Set aside.
Fry the onion and garlic in the large pan.
Add the lamb mince and brown.
Stir in the lentils, herbs, tomatoes, paste and wine.
Simmer for about 15 minutes.
Taste. Add the sugar if the sauce is too sharp for you.
Place a layer of aubergine slices in the base of the ovenproof dish.
Top with ½ the mince.
Then another layer of aubergine followed by the rest of the lamb.
Top off with the remaining aubergine and the cheese sauce.
Bake for about 20 minutes, until bubbling and browned.
Serve with a fresh green salad.
