Saturday, 19 July 2014


I absolutely enjoy preparing these quick and easy meals.  They are perfect with a glass of wine and a green salad.  So for a this Greek dish, all you need is to cook the mince and the bechamel sauce and slice the eggplants.  Then its all about layering the three items and putting it away in the oven whilst you chat with your friends.

I love aubergines for their versatility.  There are so many different ways to prepare these and anyway you cook it, it is always amazing.  It just adapts well to all types of cuisines.  Just pick the right shape and size for the preparation you plan to make.  So whether its a Mousakka, Baba Ghanoush, Bhaingan Bhartha, in pasta or in sambar it this vegetable makes itself at home anywhere.

So enjoy this one:)


2 medium aubergines, sliced round
Salt & pepper
6 tbsp olive oil
1 large onion. chopped
1 clove garlic, chopped
750g minced lamb/mutton
3 medium tomatoes, skinned & chopped
2 tbsp chopped parsley
Grated nutmeg
25g butter
1tbsp plain flour
300 ml milk
1 egg yolk

Sprinkle the aubergine slice with salt and leave to drain for 30 minutes.

Rinse and pat dry.  Heat a little olive oil in a non-stick pan and fry the slices in batches till golden brown on both sides.

Add the onion and garlic to the pan and little more oil if necessary and fry until softened.  Stir in the minced lamb, tomatoes, parsley, salt & pepper. Cook till mince is done and mixture is partly dry but moist.

Make alternate layers of aubergines and lamb in a casserole, beginning and ending with aubergine slices.

Melt the butter in a saucepan.  Add the flour and cook stirring for 1 minute.  Gradually stir in milk and bring to boil making sure there are no lumps.  Once the sauce has thickened add salt, pepper and nutmeg to taste. Cool the mixture and then beat in the egg yolk.

Pour the sauce over the aubergine slices and cook in a preheated oven at 180C for about 45 minutes.

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