- 3 eggplants, halved lengthways
- 1 brown onion, finely diced
- 600 g lamb mince
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 3/4 cup red wine
- 1/4 cup tomato paste
- 1 x 420g can diced tomatoes
- 1 cup chicken stock
- 1 Tbs dried oregano
- 1 cinnamon quill
- 2 bay leaves
- 40 g butter
- 40 g plain flour
- 2 cups milk
- 2 eggs, lightly beaten
- 1/4 cup parmesan cheese, grated
- 1/2 cup Olympus Halloumi cheese, grated
- salt and pepper
Preheat your oven to 180oC. Score eggplant halves diagonally.
Drizzle the eggplant with 2 tbs of olive oil, and place skin side down on a oven tray. Bake for 1 hour or unitl tender.
Meanwhile, Using a heavy based saucepan heat the remaining oil over a low heat. Add onion and garlic, saute for 10 minutes or until onion is soft and translucent.
Add the lamb mince. Using a wooden spoon, stir and break up any lumps. Cook for 10 minutes or until mince is brown.
Add the tomato paste, cook for 2 minutes. Add red wine, cook for further 1 minute.
Add diced tomatoes, stock, oregano, bay leaves and cinnamon to saucepan. Season with salt and pepper.
Simmer for 1 hour or until mixture thickens and mince in tender and cooked.
Using a large spoon, scoop out the flesh of eggplant havles, leaving 1 cm border around edge. Reserve the shells.
Coarsely chop the flesh and add to mince mixture. Simmer for further 30 minutes.
In a medium saucepan melt butter over medium heat. Add flour and cook, stirring for 1 minute.
When mixture starts to bubble, remove from heat.
Gradually pour milk into saucepan, whisking constantly until mixture is smooth.
Place back over heat and cook for 5 minutes, stirring with wooden spoon. Sauce will thicken.
Remove from heat and add grated Olympus Halloumi and eggs. Beat to combine well.
Arrange eggplant shells in a ovenproof baking dish. Spoon mince mixture into shells evenly and top with sauce.
Sprinkle with grated parmesan and bake in oven for 15 minutes or until golden brown. Serve immediately.
