Pete Evans

Ingredients

• 1 large eggplant (about 450 g), sliced 1-cm thick
• sea salt
• 4 tablespoons coconut oil, melted
• ½ bunch of silverbeet or kale (about 200 g), central stalks removed and leaves chopped
• 2 onions, chopped
• 4 garlic cloves, crushed
• 600 g lamb or beef mince
• 1 teaspoon ground cinnamon
• freshly ground black pepper
• 160 g tomato paste
• 310 ml (11⁄4 cups) Beef or Chicken Bone Broth or water
• 50–100 g offal (such as marrow, heart, liver)
• 3 tablespoons chopped flat-leaf parsley leaves
• Cauliflower white sauce
• ½ head cauliflower (about 550 g), cut into florets
• 500 ml (2 cups) coconut milk
• 3 tablespoons arrowroot (see note)
• 1 egg