Step 1

Preheat oven to 220°C. Place the oil, onion, garlic, eggplant, lamb, spices, tomato paste, oregano, 13/4 tsp salt and freshly ground black pepper in a 34cm x 26cm roasting pan and mix to combine (this is best done with gloved hands). Bake for 30-35 minutes until mixture is browned, stirring twice throughout cooking and breaking apart the meat with a spoon.

Step 2

Remove from the oven and break apart the meat very well once more (don’t worry if you break apart some of the eggplant, too). Add the canned tomato, chicken stock and parsley, stirring to combine, then return to the oven and bake for another 35 minutes, stirring twice throughout, or until the sauce is thick and rich and the eggplant is very soft.

Step 3

Meanhile, for the topping, place the yoghurt, garlic, egg yolks, flour, half the parmesan, 1/4 tsp salt and freshly ground black pepper in a bowl and whisk to combine. Set aside.

Step 4

Remove the bake from the oven and turn the temperature up to 230°C. Spoon the yoghurt mixture over the bake, gently spreading to cover. Top evenly with the remaining 35g parmesan, feta, pine nuts, parsley and chilli flakes. Return to the oven for 15 minutes or until golden and bubbling. Leave to cool for about 15 minutes before serving.