3 large (1.5kg) eggplants 1/3 cup olive oil
2 large (400g) onions, chopped finely
4 cloves garlic, crushed lkg minced lamb 425g can tomatoes 1/4 cup tomato paste 1/2 cup (125ml) dry red wine
2 tablespoons finely chopped
fresh parsley 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 1/2 teaspoon ground nutmeg
CHEESE SAUCE 125g butter 2/3 cup plain flour
1 litre (4 cups) milk 1/2 cup (40g)coarsely grated parmesan cheese
Cut eggplant into 5mm slices, sprinkle all over with salt; stand, in single layer, 20 minutes. Rinse eggplant thoroughly under cold water; drain. Pat dry with absorbent paper. Place eggplant slices, in single layer, on oiled oven trays. Brush with a little of the oil; cook, 1 side only, on heated oiled griddle (or grill or barbecue) until browned lightly; drain on absorbent paper. [Can be made ahead to
this stage. Cover tightly with plastic wrap; refrigerate overnight.]
Heat 2 tablespoons of remaining oil in large pan; cook onion and garlic, stirring, until onion is soft. Add lamb; cook, stirring, until lamb is browned and cooked through. Add undrained crushed tomatoes, paste, wine, parsley, cinnamon and clove; season to taste with salt and pepper, if desired. Bring to boil; simmer, covered, 30 minutes; [Can be made ahead to this stage. Cover; refrigerate overnight.]
Oil shallow 3-litre (12-cup) ovenproof dish. Line dish with a third of the eggplant; top with half the meat sauce, half the remaining eggplant, remaining meat sauce, then remaining eggplant. Spread Cheese Sauce over top, sprinkle with nutmeg. Bake, uncovered, in moderate oven about 45 minutes or until Cheese Sauce sets and is browned lightly.
Cheese Sauce Heat butter in large pan; cook flour, stirring, about 1 minute or until bubbling. Remove from heat; gradually stir in milk. Return to heat; cook, stirring, until sauce boils and thickens. Cool 5 minutes; stir in combined cheese and eggs.
Opposite above Lamb souvlakia
Below Thelma’s baked kibbeh