4 tbsp butter
4 tbsp all-purpose flour
550 ml | 19 fl oz | 2 1/3 cups milk
100 ml | 3 1/2 fl oz | 7 tbsp heavy cream
2 tbsp olive oil
2 yellow onions, chopped
2 garlic cloves, minced
500 g | 18 oz | 3 1/4 cups ground lamb
2 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
300 ml | 11 fl oz | 1 1/3 cups lamb broth, or chicken broth
2 large eggplants, cut into 0.125″ thick slices
4 medium white potatoes, peeled and cut into 0.125″ thick discs
freshly ground black pepper
- Preheat oven to 200°C (180° fan) | 400 F | gas 6.
- Melt butter in a heavy-based saucepan set over a medium heat. Once melted, whisk in flour and cook until roux is golden in appearance, 3-4 minutes. Whisk in about 1 tbsp chopped rosemary.
- Gradually whisk in milk and bring sauce to a simmer, cooking steadily until thickened, 8-10 minutes; stir frequently.
- Whisk in cream and return to a simmer. Season to taste with salt and pepper, cover, and set aside until needed.
- Heat olive oil in a Dutch oven set over a medium heat. Add onion, garlic and a pinch of salt, sweating until softened, 5-6 minutes.
- Add ground lamb and brown all over before stirring in dried oregano and spices. Cover with lamb broth.
- Bring to a simmer before cooking over a low heat for 30 minutes; stir from time to time.
- In the meantime, generously salt the eggplant slices, arranging them across paper towels to absorb any liquid. After 10 minutes, wipe away any excess water and salt with more paper towels.
- Layer potato slices into the base of a rectangular baking dish. Top with some lamb sauce followed by a layer of eggplant slices.
- Top with remaining lamb sauce and then carefully pour over béchamel sauce.
- Bake for about 1 hour until golden-brown on top. Remove from oven and let stand for 10 minutes before serving.