I N G R E D I E N T S

•  1kg CKB Lamb Mince
  
• 2 large eggplants, thinly sliced
• 1/4 cup (60ml) olive oil
  
• 2 cloves garlic, crushed
• 1 tbsp tomato paste
  
• 1 tsp all spice
• 1 tsp oregano
  
• 1 brown onion, chopped
• 800gm tin chopped tomatoes
• 1/2 cup water
• 3/4 cup chopped parsley
• 50g vegan margarine
• 2 tbsp plain flour
• 1 1/2 cups soy milk
• 1 pinch of nutmeg

 M E T H O D

1.  Preheat oven to 180°C. 

2.  In batches, cook sliced eggplants in a pan in olive oil until golden.

3.  Brown the lamb mince with onion and garlic.  Add allspice, oregano, chopped tomatoes, tomato paste and water. Simmer for 20 minutes. Stir in most of the chopped parsley.

4.  Line a lasagna-type tray with greased baking paper, and single layer the eggplant. Spoon a layer of mince mixture. Repeat layering and mince until dish is almost full.

5.  Melt margarine in a small pot.  Stir in 2 tbsp plain flour and cook for a few minutes, constantly stirring. Pouring slowly, stir in soy milk.  Stir over medium heat until mixture bubbles. Whisk in a pinch of nutmeg and salt.  If lumpy, pour through a sieve for a smooth white sauce.  Pour over dish and sprinkle with remaining chopped parsley. Bake for 20-30 minutes.

6.  Slice into squares and serve with a fresh salad.