Sunday, May 17, 2009


What a winter classic- perfect for cooler nights. And if you replace all the tbsps of oil and replace with a spray, not even that bad for you.

2 eggplants, 1cm slices
3 tbsp olive oil
50g butter
50g plain flour
250ml milk
50g parmesan
1 egg yolk
2 brown onions
3 cloves garlic
2 tsp cumin
1 cinnamon quill
4 tomatoes- roughly chopped
1tbsp tomato paste
500g lamb mince
1 l. chicken stock
Zest of ½ an orange

Heat 1 tbsp of oil in a frying pan and brown the eggplant. Set aside.
To prepare the white sauce, heat the butter in a saucepan. Once melted, add in the flour and cook on a medium heat for 10 minutes or until thick.
Stir in parmesan and egg yolk and season with salt, pepper and nutmeg.
Sautee onions and garlic in 1 tbsp oil for 5 minutes. Stir in the cumin and cinnamon. Cook for another 3 minutes, then add chopped tomatoes and tomato paste
Brown the mince in the last tbsp of oil. Once cooked, drain off fat.
Add the lamb mince to the tomatoes, and add stock and orange zest.
Simmer for an hour.
Remove cinnamon.
Starting with about a third of the lamb mix, layer it with eggplants, finishing with the mince.
Top with white sauce.
Bake for 20 minutes

1 comment:

Maria@TheGourmetChallenge said...

oh yum! I love much better than actual lasagna I say.