Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Brush the aubergine slices with olive oil and season, put them in a single layer on non-stick baking sheets (you’ll probably need 2 large ones). Cook for 30-40 minutes, turning once, until the aubergines are tender and golden.
Cook the potatoes in boiling salted water until just tender, then drain well.
Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown it, breaking up any lumps. Add the cinnamon, wine and passata, season and simmer for about 30 minutes, then bubble off any excess liquid.
Heat the butter in a pan, stir in the flour and cook for a few minutes. Gradually add the milk, stirring until you have a smooth sauce. Season.
Turn the oven down to 180C/fan 160C/gas 4. Layer the lamb, aubergine and potato in an ovenproof dish. Whisk the eggs into the white sauce and spoon it over the top. Bake for 30-40 minutes until the top is puffed and dark golden brown. Leave to sit for 10 minutes before cutting into large squares to serve.