3 tbsp Zaytuna Olive Oil
Salt & Supreme Coarse Black Pepper to taste
2 Dutch aubergine, thinly sliced
500g white potatoes, thinly sliced

Mince Filling:
¼ cup oil
1 onion, finely chopped
500g beef mince
2 tbsp Supreme Garlic Paste
2 tbsp Supreme Paprika Powder
1 tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp tomato paste
1 tin Supreme Chopped Tomato
2 tsp sugar
Handful of chopped parsley

100g butter
100 g plain flour
3 cups milk
½ tsp Supreme Coarse Black Pepper
Salt to taste
½ tsp Supreme Nutmeg Powder
2 egg yolks
50g grated cheddar


Preheat oven to 180°c. Add sliced aubergine, potatoes olive oil, salt and pepper into bowl, toss well and lay evenly on a lined baking sheet. Bake until tender then set aside to cool. Heat oil in a pot over medium-high heat. Add onions and garlic paste, sauté until golden. Add the ground beef and break it up with a wooden spoon. Sauté until golden brown. Add paprika, cinnamon powder, nutmeg powder, coarse black pepper and salt. Sauté for a few minutes then stir in chopped tomatoes, tomato paste and sugar. lower heat and simmer until sauce thickens. Check seasoning, remove from heat and add parsley. Make the bechamel; Place a pot over medium heat. Add the butter and let it melt. Add the flour and stir for 2-3 minutes. Add the milk in small batches while continuously whisking so that no lumps form. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat. Add nutmeg, salt, pepper and egg yolks. Whisk thoroughly. Take a large rectangular ovenproof dish. Spoon the meat into the dish and spread out evenly, followed by the aubergine and potatoes. Finish with the béchamel, smoothing the top. Sprinkle grated cheddar and bake in the oven and cook for 50-60 minutes or until deep golden brown. Let stand 10 to 15 minutes before serving.

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