(serves about 6 as main dish)
4 medium eggplants, cut in 1/2 slices
1/2 cup vegetable oil
3 large potatoes
1 lb/500g lamb leg or loin chops, trimmed completely
4 cloves garlic, minced
1 medium white onion, minced
1 large tin crushed plum tomatoes
3 tbsps tomato paste
large bunch curly parsley, chopped
1/2 tsp ground cinnamon
3 tbsps butter
2 tbsps flour
2 cups whole milk
pinch ground nutmeg
sea salt and fresh black pepper
1/4 cup Parmesan cheese, grated
Grind or food process the lamb and set aside.
Fry the eggplant slices in the vegetable oil until soft, then drain on paper towels and set aside. Meanwhile boil the potatoes and slice them in 1/4 inch slices. Set aside.
Discard the eggplant oil and fry the beef. When nearly cooked through, add the garlic and onion and fry until they are soft. Set aside.
In a medium bowl, mix crushed tomatoes, tomato paste, parsley and cinnamon, then stir into the beef mixture.
Melt the butter in a heavy-bottomed saucepan, then add the flour and cook for about a minute till bubbly. Gradually whisk in the milk and nutmeg and whisk over medium heat till thickened.
Now, assembly time. Place half the eggplant slices in the bottom of a large casserole dish (at least 9x13 inches). Spread the potato slices on top, then add the rest of the eggplant. Pour over the beef mixture, then pour over the milk sauce. Sprinkle over the Parmesan cheese. Cover the dish with foil and bake at 425F/220C for 40 minutes. Serve hot or warmPrint This Post
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