5ml to 10ml Kingfisher Chilli Paste
(according to preferred heat)
5ml Kingfisher Chilli Oil
15ml – Olive Oil
2 medium Onions finely chopped
3 Garlic cloves, crushed
1 tsp Organum / Oregano
1Kg – Beef or Lamb mince
50ml Red Wine
1 x 400g tin Chopped Tomatoes
1 x 5cm Cinnamon stick (approximately)
2 x large Bay Leaves
2 x large Aubergines
Salt and freshly ground black pepper
75g Corn Flour
50g Parmesan and Cheddar cheese,
2 medium Egg Yolks (beaten)
Preheat the oven at 200C/400F/Gas 6.
For the beef/lamb sauce, heat the chilli oil and the olive oil in a pan. Add the
onions and garlic and fry until just beginning to brown. Add the minced
beef/lamb and fry over a high heat for 3-4 minutes. Add the wine, chilli paste,
tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes whilst you
make everything else.
Remove stalks from the aubergines and cut them lengthways into
5mm slices. Sprinkle with salt and leave for 30 – 40 min to draw out the
bitterness. Once done, rinse, pat dry and place on a baking tray. Sprinkle with
a little olive oil and bake on 200C/400F/Gas 6 for 30 – 40 minutes.
Alternatively, heat a frying pan until hot, add one tablespoon of the oil and a
layer of aubergine slices and fry quickly until tender and lightly coloured on
For the béchamel/cheese sauce – melt the butter in a non-stick
pan, add the Corn flour to a little milk and blend into a watery paste. Add to
the butter and cook over and gradually beat in the rest of the milk, bring to
the boil, but keep stirring Add the cheese and stir until dissolved, leaving a
thickish sauce. Leave to simmer for 5 minutes, giving it a stir every now and
then. Stir in the cheese and some salt and pepper to taste. Cool slightly and
then beat in the egg yolks. Be careful not to allow the egg yolks to solidify.
Lift out the aubergine and layer over the base of a 2.5-2.75
litre shallow ovenproof dish. Add a layer of mince and repeat with a second
layer of aubergines. Add the final layer of mince and top up with the béchamel
Add a layer of grated cheese and bake for 25-30 minutes until
the top is golden-brown and bubbling.