Preheat the oven grill.
Arrange the aubergine slices in a well
greased baking tray, drizzle with a little more oil and season with salt
and pepper. Grill until golden, turning once. Set aside and set oven
temperature to 180ºC.
In a large pot, heat 1 T olive oil and brown the mince then remove
and set aside.
Add the chorizo and sauté until the fat has rendered, add
the onions and gently sauté until soft and translucent, now add the
mushrooms and fry until softened.
Add the remaining ingredients including the mince, cover and bring to boil. Reduce the heat and simmer gently for approximately 30 minutes. The
mince mixture should be quite thick and fragrant.
In a medium pot, melt the butter and add the flour,
whisking together to make a roux paste, add the milk, whisking all the while
and continue until thickened. To check for the right consistency, the sauce must be able to cover the back of a spoon.
in the feta and half of the parmesan cheese and season to taste.
Whisk in the egg yolk.
Layer the aubergine slices and mince in a greased medium to large
oven proof dish and finish off with a thick layer of cheese sauce.
with remaining parmesan cheese and sprinkle with some nutmeg.
Bake for approximately 40 minutes until golden and bubbling over the sides.
Serve with garlic bread and a Greek salad.
Reprinted with permission of Bits of Carey. To see more recipes, click here.