Serves 6
2 lb (900g) aubergines
seasoned flour
8-10 tablespoons oil
2 medium-sized onions
2 lb (900g) lean minced lamb or beef
salt and freshly milled pepper
2 tablespoons chopped parsley
1 tablespoon concentrated tomato purée
1/4 pint (150m1) red wine or beef stock
Topping
2 eggs
2 level tablespoons plain flour
1/4 pint (150m1) natural yoghurt
Leave aubergines unpeeled and slice them thinly, then dust with seasoned flour. Heat 3-4 tablespoons oil in a frying pan, add a few aubergines and fry for 2-3 minutes. Drain aubergine slices on absorbent kitchen paper. Add more oil to the pan as necessary to fry all the aubergines. Peel and slice the onions. Heat 2 tablespoons oil in a saucepan, add the onions and fry gently for 5 minutes to soften but not brown. Add the minced meat and cook gently, stirring, until meat loses its red colour. Season with salt and pepper and stir in the chopped parsley, tomato purée and red wine or stock. Cook gently for 20 minutes to make a thick sauce.
Arrange layers of aubergine and meat mixture in a shallow ovenproof dish, starting and finishing with layers of aubergine. In a mixing howl, blend the eggs, flour and yoghurt for the topping. Pour the topping over the aubergines. Place in the centre of an oven heated to 375°F (190°C) or Gas no. 5 and cook for 45 minutes until top is golden brown and set. Serve hot with a crisp green salad.