1/3 cup (80 ml) cooking oil
500 g mince
1 onion, peeled and coarsely chopped
1 clove garlic, peeled and crushed
2 Tbsp (30 ml) tomato paste
salt and freshly ground black
pepper to taste
1 potato, peeled and thinly sliced
1 large aubergine (brinjal) or a few baby marrows, sliced
2 Tbsp (30 ml) chopped fresh parsley or 2 tsp (10 ml) dried
Cheese sauce
2 Tbsp (45 ml) butter
2
Tbsp (45 ml) cake flour
2 cups (500 ml) milk
1 cup (250 ml) grated Cheddar cheese
- Heat half the oil in a heavy-based saucepan and fry the mince until it changes colour. Add the onion and garlic and sauté until soft. Add the tomato paste and seasoning. Spoon into a large, ovenproof dish.
- Heat the remaining oil and fry the potato slices until golden brown. Spoon onto the meat. Add more oil if needed and fry the aubergine slices until light brown. Spoon on top of the potatoes.
- For the sauce, melt the butter, add flour and whisk over medium heat for a minute. Add the milk and bring to the boil, whisking constantly until thickened. Remove from heat and stir in half the cheese. Pour the sauce over the meat, then sprinkle the remaining cheese over the top. Bake in a preheated oven at 180 °C for about 30 minutes until golden brown. Sprinkle parsley over the top and serve with a green salad.
Serves 4-6
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