I also made a lovely dish yesterday that I thought I'd share.
Browned some lamb mince and added garlic, salt and pepper, cayenne pepper, paprika, cinnamon, cumin and ground coriander. Then added a chicken stock pot, a slosh of water and a squeeze of tomato puree so the mixture was moist but not watery. Sorry there are no real measurements here!
Thinly sliced a whole aubergine and baked spread out in oven trays with cold pressed rapeseed oil drizzled over until it was cooked. Put it on a plate. Sliced a whole cauliflower head and put in the same oven trays with turmeric and more oil to bake. Some of the cauli were nice slices and some were just tiny bits but it doesn't matter. When the veg was cooked, I layered it in a deep tray with cauliflower on the bottom, then aubergine, then the meat. Then repeated the layers. On the top I put a whole tub of garlic and herb Philly in lots of dollops the size of a teaspoon and then grated mature cheddar on top of that. Each layer had freshly ground black pepper too. Bunged tray in hot oven for about half an hour until the cheese melted and went a bit crispy on top.
To accompany it, I finely chopped the cauliflower leaves (no waste!) and fried in butter with some green beans. You could use any green veg you have to hand. Broccoli would work really well and any sort of cabbage.
Next time I might add in thin long slices of courgette to the layers. It was a bit moussaka ish because of the lamb and aubergine but you could really put any sort of veg into the layers. Was super scrummy.