I skipped salting the eggplant because it makes the dish too salty. I grilled the eggplant slices instead and the result was terrific. Not wet and drippy. Used a combo of mutton and pork which I had in the freezer. Added dried oregano and thyme to the mince and doubled bay leaf. Also lowered carb by substituting flour with coconut flour and didn’t taste any difference from the version I’d previously made with regular flour. Reduced bake time by 10 mins for the second batch and the color was nicer.
It takes me far more than 1 hour 45 mins indicated by the recipe but the outcome is well worth the effort and I’ll make it again. Pleases fussy eaters.
