1lb minced lamb
Preparation for vegetables
Slice the aubergines approximately ½ cm thick, sprinkle with salt and leave for half an hour. Rinse under cold water and pat dry.
Dust the slices of aubergine in flour and fry on both sides until light brown. Place on kitchen paper to absorb excess oil. Slice and fry the courgettes and potatoes in the same way. Potatoes can be boiled then sliced if preferred.
Place a layer of potatoes at the bottom of the oven dish followed by a layer of sauce (half the quantity) then a thin layer of béchamel sauce. Next, a layer of aubergines and then the rest of the sauce followed by a layer of courgettes. Finally, cover with the rest of the béchamel sauce. Place in a medium oven until light brown approximately ¾ hour. Allow to stand for 10 –15 minutes before serving.
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