AT A GLANCE
The work required for this dish puts it out of the realm of weeknight dinner, but try it when you have the time - its combination of flavours makes it well worth the effort.
|01||Preheat oven to 150C. Heat half the olive oil in a casserole over medium-high heat, add onion and garlic, sauté until tender (4-5 minutes), add lamb, tomato, wine and spices. Cover casserole, transfer to oven and cook until meat falls from the bone (2¼-2½ hours). Remove meat from sauce, shred with forks, place in a bowl. Add enough sauce to moisten (discard any remaining sauce), season to taste.|
|02||Meanwhile, place eggplant cut-side up in a roasting pan, drizzle with remaining olive oil and roast until tender (40-45 minutes). Make a cavity in the centre of each eggplant half with a spoon and fill with lamb mixture.|
|03||For béchamel sauce, melt butter in a small saucepan over medium heat, add flour, stir to combine, cook until golden (2-3 minutes), slowly whisk in warm milk and cook until bubbling and thickened (5 minutes). Stir in cheese and nutmeg and season to taste.|
|04||Increase oven to 200C. Spoon béchamel over lamb, top with cheese, bake until eggplant is warmed through and cheese is melted (12-15 minutes) and serve.|