For 4 people. Cooking time: 60 min


  • 4 aubergines
  • Olive oil
  • 1 onion, chopped
  • 2 cloves of garlic,
  • 450 g minced lamb
  • 1 tin tomatoes (4000g)
  • Pinch of cumin seeds
  • 150ml stock
  • 200ml white sauce
  • 100g grated cheese (what ever you have in the fridge)
  • Salt
  • Freshly ground black pepper


  1. Preheat the oven to 190C.
  2. Thinly slice the aubergines then gently fry them on both sides — you could always do this in the oven - .
  3. Drain on kitchen paper.
  4. Sweat the onions and garlic then add the lamb to brown it, then add the tomatoes.
  5. Add the cumin seeds and the stock and season and leave for 15 mins until it has reduced by about 2 cm
  6. On an ovenproof dish first put a layer of white sauce to cover the base of the dish then place a layer of aubergines the then a layer of mince and then a little bit of the white sauce continue until you finish up with a layer of
  7. Spoon over the remainder of the white sauce and then scatter with the grated cheese.
  8. Bake in the oven 20-25 minutes to colour the cheese and cook through.