Date: March 2019
Heat a large non-stick pan until hot, add the mince and cook until browned all over, add the onion, garlic, spices and oregano and cook for 5 mins. Add the wine, tomatoes and tomato puree, bring to the boil and then simmer for 20 minutes. Add the mint and remove the cinnamon stick.
Meanwhile heat a griddle pan until hot. Brush the aubergine slices both sides with the oil and griddle for 2-3 minutes on each side.
Make the sauce by melting the butter in a pan, add the flour and cook out for a minute. Add the milk and then bring to the boil stirring constantly until it has thickened. Season well then set aside to cool a little. Beat in the eggs.
In a large oven proof dish, layer up the lamb ragout and the aubergines. Pour over the white sauce and crumble the feta over the top. Sprinkle with nutmeg and bake for 25-30 minutes (45-50 minutes if cooking from cold) or until golden and bubbling.
Chocolate Easter Cake