2 large eggplants cut in 5mm slices
sea salt and freshly cracked black pepper, to taste
olive oil, for shallow frying
2 small brown onions, finely chopped
4 cloves garlic, crushed
500g minced lamb
400g tin chopped tomatoes
4 tbsp tomato paste
¼ tsp ground cinnamon
4 tbsp chopped flat leaf parsley
1 tsp caster sugar
2 tbsp finely grated parmesan cheese
50g unsalted butter
4 tbsp plain flour
2 cups milk, warmed
4 tbsp grated parmesan
Salt eggplant slices on both sides for one hour. Rinse the eggplants under cold water and pat the slices dry. Brush the eggplants with a little olive oil and pan fry over high heat until lightly browned. Set aside.
Heat 2 tbsp of olive oil in a non-stick fry pan and sauté onions over low heat for 4-5 minutes. Add the garlic and cook for a further 3 minutes or until onion is soft. Add the mince and cook, stirring to break up lumps, over a high heat until meat is browned. Add tomatoes, tomato paste, cinnamon, parsley and sugar and bring to the boil. Reduce heat and simmer covered for about 20 minutes, or until most of the liquid has evaporated. Season to taste.
For the béchamel sauce, heat butter in a saucepan, add flour and cook, stirring over low heat for about 2-3 minutes or until mixture is bubbling and grainy. Gradually add the milk, stirring constantly, and cook until the mixture starts to boil and thicken. Stir in the parmesan and season to taste. Set aside.
To assemble, place 3-4 slices of eggplant in each of four 300ml ramekin dishes. Top with lamb mixture and repeat layering once more, finishing with the eggplant. Top final layer with bechamel sauce and sprinkle each ramekin with about ½ tbsp of grated parmesan.
Place ramekins on an oven tray and cook for 10-15 minutes or until golden on top and cooked through. Serve with a green leaf salad.
- Main Ingredients - Lamb, Eggplant
- Cuisine - Greek
- Course - Main-course
- Occasion - Family meals, Father's Day