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2 aubergines (eggplants), sliced
Salt and freshly ground black pepper
15 ml/1 tbsp oil
1 onion, chopped
1 garlic clove, chopped
350 g/12 oz/3 cups cooked lamb, minced (ground)
10 ml/2 tsp tomato puree (paste)
5 ml/1 tsp comflour (cornstarch)
45 ml/3 tbsp dry white wine
150 ml/0.25 pt Chicken Stock
5 ml/1 tsp dried oregano
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
450 ml/0.75 pt/2 cups milk
75 g/3 oz/0.75 cup Cheddar cheese, grated
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Method :
Lay the eggplants slices in a dish, sprinkle with salt and leave to stand.
Heat the oil and fry (saute) the onion and garlic until soft but not
brown. Stir in the lamb, tomato puree, cornflour, stock and oregano and
cook until thickened. Turn the mixture into an ovenproof dish. Rinse the
eggplants. Drain them, pat dry on kitchen paper (paper towels) and layer
them on top of the meat. Melt the butter or margarine in a clean saucepan,
stir in the flour and cook for 1 minute. Whisk in the milk, bring to the
boil and simmer until thickened, stirring continuously. Remove from the
heat and stir in half the cheese, then pour the sauce over the eggplants.
Sprinkle with the remaining cheese and bake in a preheated oven at
200°C/400°F/gas mark 6 for 30 minutes until golden brown. |