Friday, August 7, 2009



3/4 pound eggplants
3/4 pound potatoes
1 pound of ground lamb or beef
2 cloves garlic
1/2 pound onions
1 14oz can of peeled tomatoes
5oz or 1/4 pint of water
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
salt and pepper
olive oil

1 oz butter1 oz plain flour
1/2 pint milk
2 tablespoons cream
1 egg
salt and pepper
pinch of nutmeg
20 oz grated cheddar cheese
1 oz white breadcrumbs (optional)


1. slice the eggplants into thin slices (about 1/8 inch thick)
2. Pack the slices into a colander, sprinkle with salt to extract juices, and leav for about 30 minutes.
3. Chop the onione and garlic and fry together in a large frying pan with oil for about 5 minutes.
4. Add the ground lamb or beef to the pan, making sure to beak up any clumps which form.
5. In a food processor, combine the chopped parsley, canned tomatoes, tomato paste, water, cinnamon, nutmeg, and other seasonings. If you dont have a food processor, finely chop the canned tomatoes, and mix VERY well with the rest of the ingredients.
6. Pour this tomato mixture over the onion and meat mixture, stir, and leave to simmer slowly for about 30 minutes.
7. Rinse the salt off of the eggplants and pat dry. Fry in hot oil to light brown on both sides. Reserve.
8. Peel potatoes and slice thinly as you did the eggplants. Fry in oil until light brown on both sides and reserve.
9. Take a large casserole dish and arrange a layer of eggplant and potatoes at the bottom of the dish. Spread half of the meat mixture on top, season well. Foloow this by another layer of eggplant and potatoes. Spread the remaining half of the meat mixture on top, season, and top with a final layer of eggplant and potatoes.


1. Melt butter in a pot and add the flour and cook for about 2 minutes.
2. Stir in the milk gradually, and bring to the boil. Stir constantly until you have a smooth sauce. Add cream.
3. Allow to cool slightly, and add an egg yolk.
4. Add half of the grated cheese to the sauce. Season.
5. Whisk the egg white in a separate bowl with an electric or hand mixer until stiff. Fold into the sauce, and pour over meat and eggplant mixture in the casserole dish. Sprinkle the rest of the cheese and the optional breadcrumbs on top.
6. Bake for 45 minutes at 375 degrees F (190 C).


Post a Comment