Veggie Bakes with Soft Cheese

Place the aubergines in salted water and leave to stand for about 20 minutes, then drain and pat dry.

Heat 3 -4 tbsp olive oil in a large nonstick frying pan and fry the diced aubergines (in batches, adding more oil as necessary) on all sides over a high heat, until lightly browned. Drain on kitchen paper.

Drop the tomatoes into boiling water for a few seconds, then skin, remove the cores and dice the flesh.

Add the rest of the oil to the frying pan and sweat the onions until translucent. Stir in the mince, breaking up any lumps, and fry over a high heat, until the liquid has evaporated.

Stir in the tomatoes, white wine, salt, sugar, ground cinnamon and pepper, put a lid on the pan and cook over a medium heat for about 5 minutes. Wash the parsley, shake dry and chop finely. Mix the parsley and oregano into the mince and cook for a further 5 minutes, then leave to cool.

Preheat the oven to 180°C (160° fan) | 350F | gas 4. Mix the breadcrumbs (reserving 2 tbsp) and half of the Graviera cheese into the mince.

Heat the butter in a saucepan, stir in the flour and cook without browning. Slowly stir in the milk and bring to the boil. Cook for at least 5 minutes over a low heat, stirring constantly, then season to taste with salt, pepper, nutmeg and lemon juice. Leave to cool slightly.

Whisk 2 eggs and stir into the sauce with the rest of the Graviera cheese. Brush a baking dish or individual dishes with butter and sprinkle with the reserved breadcrumbs.

Mix 1 egg into the mince mixture. Line the dish with half of the diced aubergines. Spread the mince on top, cover with the rest of the aubergines and pour the sauce over. Crumble the soft sheep's cheese and scatter on top.