Antigone's Grilled Aubergine and Lamb Papoutsakia

Meanwhile, heat a medium saucepan on medium heat. 

Melt in the butter (see pantry for amount), then add the flour (see pantry for amount) and cook, stirring occasionally for 1-2 min.

Gradually add the milk (see pantry for amount), season with salt and pepper, and cook, stirring occasionally until thickened, 2-3 mins.

Once thickened, add the cheese until melted - you want the bechamel to be thick and spoonable.

Transfer your béchamel to a small bowl and set aside for later. Clean out the pan. 

Boil a half-full kettle. Return the (now empty) saucepan on medium high heat with a drizzle of oil.

Once hot, add the bulgur, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily. 

Next, stir in the tomato puree and stir-fry until the bulgur is coated, 1-2 mins. 

Pour in the water for the bulgur (see pantry for amount), stir in the chicken stock paste and bring to the boil. Simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and fry for 1 min more.

Stir through the passata, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts). Bring the sauce to a boil, the lower the heat and simmer until thickened, 4-5 mins.

Meanwhile, once you have removed your aubergines from the oven, turn on your grill to its highest temperature.

Using a fork, mash the flesh of the aubergine until soft.

Spoon your lamb mixture into your aubergine. TIP: Don't overfill it - keep any remaining sauce for later. 

Spoon over your béchamel and grill until golden and bubbling, 4-5 mins.