Categories: Dinner

Ingredients

• 2lbs aubergines, trimmed and sliced lenthways into 5mm thick slices.
• 2/3cl sunflower or corn oil
• 2 medium onions chopped finely
• 1lb minced beef or lamb, or a mixture of both
• 14oz can chopped tomatoes
• 1/4 tsp ground cinnamon, or 1 small cinnamon stick
• 1/2 tsp dried oregano
• salt and black pepper
• For the béchemel sauce:
• 1/3c butter
• 2/3c plain flour
• 2.5 c warm milk
• 25g parmesan or cheddar cheese, grated
• 1 egg yolk
• salt
• For the topping:
• 1/2c parmesan or cheddar cheese grated
• 2-4 tb freshly made breadcrumbs

Directions

1. Immerse the aubergines in lightly salted water for 30 minutes. Rinse, squeezing them gently and pat dry with kitchen towel. Pre-heat the oven to Gas 4/180oC/350oF.

2. Reserve 2 tb of oil, heat the rest and fry the aubergines until they change colour, turning them over once. There is no need to cook them fully at this stage. Drain on absorbent paper.

3. Soften the onions in the reserved oil in a pan, add the meat and sauté for 4 – 5 minutes, stirring with a wooden spatula and breaking any lumps. Add the tomatoes, cinnamon, oregano and seasoning and stir well. Cover and simmer for about 20 – 25 minutes until the mixture looks dry.

4. For the béchamel, melt the butter in a heavy pan over a gentle heat, add the flour gradually and stir briefly until incorporated. Withdraw from the heat and add the warm milk while whisking. Add salt, return to the heat and keep beating for about 8 – 10 minutes until thickens. Take off the heat and add the cheese and then the egg yolk, slowly, and mix well.

5. Line a medium sized baking dish with the aubergines, seasoing them on the way. Remove the cinnamon stick from the meat mixture and spread evenly on top of aubergines and then top with the béchamel sauce. Sprinkle cheese evenly on top and then finally the breadcrumbs. Cook for 50 minutes until golden crusted.

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