Slice and bake 2 medium sized aubergines at 200 until browned. Set aside.
1 Tbsp coconut oil
2 chopped onions
2tsp crushes garlic
500g lean beef mince
2 tins chopped peeled tomatoes
1 small tin tomato paste
1 Tbsp oregano
1 Tbsp Italian herbs
1 tsp black pepper
1 tsp salt
Sauté onions & garlic in coconut oil until glossy. Add minced beef and stir until browned. Add tomatoes, tomato paste, herbs, salt & pepper and combine well. Reduce heat and allow to simmer for about half an hour until liquid is nicely reduced.
In another pot, melt 2 Tbsp butter. Add 500ml mil and bring to the boil. Reduce heat and add cornflour to thicken. Once desired consistency is reached (not too thick), add 1 cup grated cheddar cheese and stir until melted.
In a casserole dish, layer the mince, aubergines and cheese sauce, making sure you finish off with a layer of cheese sauce.
Bake at 180 for 20-25 minutes until nicely browned on top and serve with a garden salad.