Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast vegetables
Preheat the oven to 200°C/180°C fan. Peel and finely slice the potatoes. Peel the eggplants in a stripey pattern and slice them into thin disks. Place the eggplant and potatoes on a baking tray, drizzle generously with oliveoil and season with salt. Roast for 25 min. Use two trays if the vegetables are crowded.
Meanwhile, peel and finely dice the onion. Peel and crush the garlic. Grate the Parmesan.
3 Simmer sauce
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the lambmince and cinnamonstick and fry for 5 min until browned. Add the onion, garlic and oregano and fry for 4 min further. Add the choppedtomatoes, tomatopaste, stockcube, Worcestershiresauce, bayleaves, redvinegar, water, honey and blackpepper. Simmer for 15 min.
4 Make roux
Meanwhile, heat a second large pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed.
5 Finish white sauce
Once a paste has formed, gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Once the sauce has thickened, remove the pan from the heat and allow the sauce to cool slightly. Once cooled, add the Parmesan and eggs. Season with salt and pepper.
Pour 1/2 of the lambsauce into an ovenproof dish. Cover with 1/2 of the potatoes and eggplants – you don't need complete layers, just to arrange them roughly on top. Repeat this process, finishing with the eggplants. Top with the whitesauce. Bake for 30 min or until golden brown.