Ingredients
Method
In a large, shallow flameproof casserole dish, heat oil on high. Sauté eggplant and onion 3-4 mins, until lightly browned.
Add mince. Cook, stirring to break up mince for 5-6 mins or until browned. Add spices and garlic. Cook 1-2 mins. Stir in paste. Cook 1 min.
Add wine. Simmer until liquid is evaporated. Stir in tomatoes. Reduce heat to low. Simmer 8-10 mins, until sauce thickens.
WHITE SAUCE Meanwhile, in a saucepan, melt butter on medium heat. Stir in flour. Cook for 1 min. Remove from heat. Gradually whisk in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Remove from heat. Whisk in half parmesan, egg and nutmeg.
Spoon sauce over lamb mixture. Sprinkle with remaining parmesan and extra nutmeg.
Cook under a preheated grill 2-3 mins until top is golden.
Serve sprinkled with parsley and crusty bread.
If preferred, replace the white sauce with 300ml carton thickened cream and 250g tub light sour cream. Add parmesan, egg and nutmeg as in step 4.
