- 2 potatoes
- Olive oil, for drizzling and frying
- Salt and black pepper, to season
- 1 aubergine/eggplant
- 1 white onion, diced
- 1 garlic clove, finely chopped
- A pinch of fresh or dried oregano
- A pinch of ground nutmeg
- A pinch of cinnamon
- 2 tablespoons plain/all-purpose flour
- 150ml/2/3 cup white wine
- 120ml/1/2 cup full-fat/whole milk
- Freshly squeezed juice of 1/2 lemon
- 300-400g leftover roast lamb
- 200 g drained canned chopped tomatoes salad, to serve
- Preheat the oven to 180° C (350° F) Gas 4.
- Slice the potatoes widthways, 5-mm/¼-inch thick to make oval discs (leave the skins on). Layer the potato discs flat on a greased baking sheet and drizzle olive oil on the top. Season with a good pinch of salt and black pepper. Bake in a preheated oven for 20 minutes until they start to brown.
- Meanwhile, slice the aubergine/eggplant widthways, into similar sized discs. Heat a little olive oil in a frying pan/skillet and fry the aubergine/eggplant discs in batches in one layer, until soft and starting to brown, and then remove and lay on paper towels to absorb some of the excess oil.
- In the same pan, fry the onion and garlic over a medium heat until soft and brown. Mix in a pinch of salt and pepper, and the oregano, nutmeg and cinnamon. Add the flour and stir to make a paste, then add the white wine. Stir until smooth and then slowly add the milk, a little at a time, to make a smooth sauce. Stir in the drained chopped tomatoes.
- Pour half the mixture from the frying pan/skillet into a greased roasting pan. Tear or cut the leftover lamb pieces into bite-sized strips or pieces and layer half of the lamb on top of the mixture in the roasting pan.
- Then layer half the potato discs followed by half the aubergine/ eggplant on top.
- Repeat with the remaining ingredients, following the same order, finishing with the potatoes on top.
- Cover with foil and bake in the preheated oven for 15 minutes. Remove the foil and place under a hot grill/broiler for 5-10 minutes until the potatoes have crisped on top. Serve with a crisp salad.
This recipe is an extract from Cluck, Oink, Baa, Moo by Miranda Ballard, published by Ryland Peters & Small ($39.99 NZD RRP, $39.99 AUD RRP) Photography by Steve Painter, distributed by www.bookreps.co.nz