Preheat the oven to 180°C.
Heat 55g butter and 3 tbsp oil in a heavy pan and brown the lamb for 5 minutes while stirring.
Add the onion and garlic and sweat for 2 minutes.
Stir in tomato paste, herbs, spices, 285ml stock, and seasoning.
Simmer uncovered for 60 minutes until the meat is tender and the sauce has thickened.
Bake the aubergines in the oven for 40 minutes until softened.
Peel the cooked aubergines and set the pulp aside.
Warm the 250ml milk and 2 tbsp cream in a saucepan.
Melt 55g butter in another pan and whisk in 1 tbsp flour.
Gradually add the warm milk mixture to create a thick white sauce.
Fold in the aubergine pulp, 110g cheese, chili flakes, and seasoning and cook for 5 minutes.
Serve the lamb stew surrounding a mound of aubergine purée and garnish with parsley.