Lamb Mince Casserole

Ingredients

• 1 eggplant
• Salt
• 3 tbsp olive oil
• 400 g waxy potatoes
• 1 onion
• 2 Garlic cloves
• 500 g Lamb mince
• 3 tbsp Flour
• 250 ml dry white wine
• 1 tbsp freshly chopped oregano
• pepper (ground)
• 2 tbsp butter
• 500 ml milk
• 100 g grated Bergkäse

Instructions

1. 1.

   Wash, trim and slice the eggplant. Sprinkle with salt and let it sit in water for about 10 minutes. In a hot pan, brown both sides in 2 tbsp oil for about 2 minutes each side. Drain on kitchen paper. Peel, wash and slice the potatoes. Dice the onion and garlic finely. Sauté together in 1 tbsp oil until translucent. Add the mince, cook until crumbly. Stir in 1 tbsp flour, deglaze with wine, add oregano, salt and pepper. Simmer for about 5 minutes then remove from heat.

2. 2.

   For the sauce, whisk butter with remaining flour in a pot until foamy. Gradually stir in milk while cooking. Let it thicken for about 5 minutes. Remove from heat, fold in cheese, season with salt and pepper.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Spread some sauce on the bottom of a baking dish. Layer potatoes over it and cover with half of the mince. Place eggplant slices on top, drizzle with more sauce, then cover with remaining mince. Finish with the rest of the sauce and bake for about 45 minutes until golden brown.