Ingredients

• 2 Eggplants
• 300g Red Onion
• 600g Ground Lamb
• 1 Egg
• 75g Parmesan Cheese
• 3 pinches Sea Salt
• 2 tablespoons Olive Oil
• 2 Garlic Clove
• 1 tablespoon All Purpose Flour
• 400g Canned Chopped Tomatoes
• 2 teaspoons Tomato Paste
• 1 teaspoon Sugar 
• 115g Red Wine
• 1 Bay Leaves
• 2 sprigs Fresh Rosemary
• 3 sprigs Fresh Oregano
• 250g Béchamel Sauce
• 1 pinch Salt & Pepper
• 75g Feta Cheese

Tools

• Spatula
• Oven
• Paper towels
• kCook Multi
• Baking dish - 2 quart
• Medium bowl
• Baking pan - 13 x 9"
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add eggplant and sea salt to a clean baking pan
4. Let rest - approx 40 min
5. Pat dry with paper towels
6. Drizzle with olive oil
7. Grill until golden brown then set aside
8. Fit stir tool to kCook bowl
9. Add olive oil to the kCook bowl
10. Fit kCook bowl to kCook Multi
11. Attach lid to kCook bowl
12. Heat with filler cap removed - 120°C, speed 3
13. Turn direct prep attachment to position 1
14. Slice red onion into the kCook bowl with direct prep attachment
15. Turn direct prep attachment to position 2
16. Add garlic clove to the kCook bowl
17. Cook with filler cap removed - 5 min, 120°C, speed 3
18. Then add all purpose flour and ground lamb to the kCook bowl
19. Cook with filler cap removed - 5 min, 120°C, speed 4
20. Then add canned chopped tomatoes, tomato paste, sugar, red wine, bay leaves, fresh rosemary and fresh oregano to the kCook bowl
21. Season
22. Cook with filler cap removed - 15 min, 98°C, speed 3
23. Remove
24. Transfer one third of content of kCook bowl to baking dish
25. Add one third of vegetables to baking dish
26. Repeat
27. Pre-heat oven - 190°C
28. Add béchamel sauce, egg and salt & pepper to a clean medium bowl
29. Combine
30. Transfer sauce to baking dish
31. Add feta cheese and parmesan cheese to the baking dish
32. Season to taste
33. Bake until golden brown - 25 min, 190°C
34. Serve

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