500g Mince  lamb/beef
2-3 tblps Olive Oil
2 Large onions
2 Garlic cloves – crushed
Fresh herbs – parsley, oregano, rosemary etc
2-3 Large Egg Plant
100ml Red or White Wine
2 tblps Tomato Puree
1 tblps Ground Cinnamon
Salt and Pepper
1.         Slice Egg Plants, pack into colander, sprinkle with salt, place plate with heavy weight on top for ½ hour. 
2.        Fry onions and garlic in oil, add herbs, mince and brown, stir frequently.
3.         In a separate bowl mix tomato puree, wine, cinnamon, salt and pepper.  Pour mixture over the mince, stir and simmer.
4.         While mince is simmering, dry the egg plant with paper towels.  In frying pan with olive oil fry both sides until golden brown, and drain on paper towel any excess oil OR place on oiled/greased trays in oven (200°C) till baked, turn over half way through cooking.


5.         In a casserole dish layer egg plant on the base, then the mince, then another layer of egg plant.


4 tblps plain flour
4 tblps butter
2 cup milk
2 eggs
3 tblps grated cheese
salt, pepper, nutmeg


Melt butter in sauce pan, stir in flour till smooth, add milk gradually till smooth white sauce.  Stir in grated cheese, salt pepper and nutmeg.  Allow to cool.
Whisk the egg, then add to sauce mixture.  Pour sauce over meat and egg plant.


Bake 180C uncovered for 1 hour or till top looks fluffy and golden brown.


This meal took about 1 hour to prepare, it could also be prepared in a 
crock-pot/slow cooker and put on LOW setting for 4 – 6 hrs.


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