Step 1

Roasting the eggplant: Cut the eggplant into slices and arrange them on a baking sheet then spray them with oil, both sides. Bake the eggplants at 210C for about 20-30 minutes or until become soft.

Step 2

Making the meat sauce: In a pot or pan, add minced onion, cinnamon, salt, cardamom, black pepper, bay leaf, and tomato sauce. Stir then cook for 20-25 minutes or until the meat is fully cooked. (Don't forget to stir occasionally.)

Step 3

Making the bechamel sauce: In a saucepan, add oil and butter on medium heat. Once the butter melts add the flour, stir and cook for 1 minute. Add salt, pepper, and the milk slowly (pour it in a tiny stream) while stirring vigorously. Keep stirring until the sauce thickens then turn off the heat.

Step 4

Assembling everything: Arrange half of the eggplant slices in a 21x21 cm baking dish.Top the eggplant with all the meat sauce, then cover the sauce with the rest of the eggplant slices.

Step 5

Finally, spread the bechamel sauce on the top.

Step 6

Bake at 190C for 30 minutes or until the top has a lovely golden colour.

Step 7

Remove from the oven and let it cool down for ten minutes then cut and serve.