4 aubergines
olive oil
1 onion, chopped
2 cloves of garlic, crushed
450g/1 lb lean minced beef
3 plum tomatoes, diced
pinch of cinnamon powder
pinch of cumin powder
1 glass of milk half n half
150ml/5fl oz chicken stock
200ml/7fl oz white sauce bichamel
2 eggs
white pepper
100g/4oz grated Cheddar cheese -parmasian cheese
freshly ground black pepper

the basic recipe will be heavy ,The process that takes the longest is frying the aubergines, so get your biggest frying pan (or pans) and fry the sliced aubergines on both sides with a little olive oil. Drain on kitchen paper.

** i often spray my slices or brush them with olive oil and spread them on a baking sheet and leave them to cook in the oven its a lighter method of cooking and will leave you with the same taste .

At the same time, fry the onions and garlic in some more olive oil. After five minutes turn the heat up and add the beef to brown it, then add the tomatoes. Add a healthy pinch of cumin and cinnamon with the milk and sauté together, then add the stock gradually.

When all the aubergines are cooked, and the mince has reduced, get an ovenproof dish, make alternate layers of aubergines and mince, starting and finishing with a layer of aubergines.

Combine the white sauce with the eggs, white pepper and seasoning, then spoon it over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25 minutes at 190, until the cheese is bubbling and golden brown

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