4 tablespoons olive oil
1 small aubergine thinly sliced
1 medium onion, peeled and finely chopped
1 clove of garlic
1 teaspoon dried mint350g Minced lamb
400g chopped tomatoes with herbs
2 large potatoes peeled and thinly sliced
50g plain flour
1egg, lightly beaten
salt and pepper to taste.
Preheat oven to 200C/Gas mark6
Boil potatoes until they are just tender. Drain in colander, cool under running water.
Brush a baking sheet with oil and place sliced aubergine on it. Drizzle over three tablespoons of olive oil and bake for 20mins until golden brown, turning once.
Heat remaining oil in large frying pan and gently fry onion, garlic, mince and mint for 3 mins, stirring regularly. Add tomatoes, refill tin with cold water and stir in. Simmer for 10-15 mins until mixture is thick, stirring occasionally.
Place butter, milk and flour in a saucepan and whisk over gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in beaten egg.
Spoon half lamb mixture into an ovenproof dish. Top with layer each of aubergine and potatoes. Repeat layers and finish with white sauce. Bake for 20-25 mins until golden brown and bubbling.