- 2 x 400g tinned whole peeled tomatoes, undrained
- 1/4 cup dried currants
- 2 tbsp extra virgin olive oil
- 500g lamb mince
- 1 tsp cayenne
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp all spice
- Salt and freshly ground black pepper, to taste
- 6 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 red capsicum, stemmed, cored, and finely chopped
- 250g sliced button mushrooms
- 1 cup red wine
- 1 1/2 cups canola oil
- 700g eggplant, cut crosswise into half-cm thick slices
- 1 extra-large potato, cut crosswise into half-cm thick slices
- 80g unsalted butter
- 1/2 cup flour
- 2 1/4 cups milk
- 1 bay leaf
- Freshly grated nutmeg, to taste
- 100g plain Greek yoghurt
- 3 eggs yolks
- 1 cup grated Parmesan
Puree the tomatoes in a blender and set aside. Put the currants into a small bowl and cover with boiling water; let soften for 30 minutes. Drain the currents and set aside.
Heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add the lam, cayenne, cinnamon, ginger, allspice, salt and pepper and cook, stirring to break up the meat, until browned.
Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the saucepan.
Return the saucepan to the heat and add the remaining olive oil, along with the garlic, onions, capsicum and mushrooms and cook, stirring occasionally, until soft – about 10 minutes.
Add the wine and cook, stirring occasionally, until almost evaporated – 10-15 minutes.
Add the reserved tomatoes, currants and lamb and bring to the boil.
Reduce the heat to medium-low and simmer until thickened – about 30 minutes.
Remove form the heat and set meat sauce aside.
Heat the canola oil in a large frying pan over medium-high heat. Working in batches, add the eggplant slices and fry, turning occasionally, until tender – about 5 minutes. Transfer the eggplant slices to paper towels.
Working in batches, add the potatoes and cook until tender – about 5 minutes – and transfer to paper towels.
Make a béchamel sauce: Melt the butter in a medium saucepan over medium-heat. Add the flour and cook, whisking constantly, until pale and smooth.
Whisking constantly, add the milk in a steady stream until incorporates; add the bay leaf and cook, whisking often, until reduced to two cups – about 15 minutes. Season with salt, nutmeg and pepper and discard the bay leaf. Let the sauce cool for 5 minutes.
In a small bowl, whisk together the yoghurt and egg yolks and whisk into the sauce until smooth.
Heat oven to 200’C
Place the reserved potato slices in the bottom of a large oval baking dish (or two smaller baking dishes) and season with salt and pepper. Out the eggplant slices on top, season with salt and pepper, and then cover with the meat sauce. Pour the béchamel sauce over the top of the meat sauce and spread evenly with a spatula.
Sprinkle Parmesan cheese evenly over the top and bake until browned and bubbling – about 50 minutes.
Let cool for 15-20 minutes before serving.