1. Bring a large pot water to a boil, salt it and cook pasta to al dente. 2. Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. 3. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. 4. Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes. 5. In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. 6. Add this béchamel into the meat skillet and stir to combine. 7. Drain the pasta and add it to the skillet, giving it a toss to mix everything up. 8. Add the chopped parsley and grated cheese, and stir to combine. ---------------------------------------------------------------------------
Nutrition
Ingredients
