Ref: 250
Heading: Mains
Cuisine: Greek
Food Type: Meat
No of Portions: 6
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Ingredients & Prep
2 Aubergine large cut into 5 mm thick slices
brushing
Olive oil
Meat Sauce
600 g
Lamb mince
400 g
Tomatoes canned chopped
200 ml
Water
150 ml
Red wine
1 Red onion chopped
2 tbsp
Tomato puree
2 Garlic cloves chopped
1 Lamb stock cube or gel pot
1 tsp
Oregano dried
1 tsp
Sugar
1 tsp
Black pepper freshly ground
1 Bay leaf
1 Cinnamon stick
3 tbsp
Olive oil
White Sauce Topping
700 ml
Milk full fat
120 g
Butter
90 g
Flour
100 ml
Double cream or cream fraiche
2 pinch
Nutmeg ground
2 Egg yolk
100 g
Parmesan or Kefalotyri cheese grated
Method
Step 1
Pre heat oven to 200'c.
Step 2
Brush aubergine slices with olive oil, place on a baking sheet & cook for 15 to 20 mins, remove & allow to cool.
Step 3
Fry onion in a frying pan until light brown, add garlic & cook for 1 more min give a good stir, add lamb mince & brown, add red wine & reduce by half, add tinned tomato, & the rest of the meat sauce ingredients, fry on a med heat until the sauce is thick, about 30 mins, remove from the heat.
Step 4
Make the white topping sauce, first mix milk, cream & egg yolk in a bowl, then melt the butter in a pan, add flour & stir with a whisk until smooth, whisk in the milk mixture until smooth, add a good pinch of nutmeg & the cheese until smooth & starts to boil, take off the heat.
Step 5
Take a ovenproof dish, spoon & spread a thin layer of the meat sauce on the bottom, then place a layer of baked aubergine over the top, then another layer of meat sauce, one more layer of aubergine & meat sauce, pour over white sauce & bake in the oven at 200'c for 30 mins or to a light brown crust on top.
Step 6
Allow to cool for 10 min before serving.
Suggestion & Tips
Serve with a nice Greek salad &/or fried potato in olive oil & garlic.