ingredients
2 eggplants, cut into 1 cm / ½ in slices
1 tablespoon fine sea salt
750g/1lb 10 ½ oz minced lamb
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
1 ½ teaspoon dried mint
2 bay leaves
1 cinnamon stick
1 tablespoon flour
½ teaspoon sea salt flakes, and a little more for seasoning
200ml/7fl oz Red Wine
1 x 400g/14oz can chopped tomatoes
2 tablespoons of tomato puree
7 tablespoons olive oil
500g/1lb potatoes 2 oz Maris Piper, peeled, cut into 1 cm / ½ in slices
freshly ground sea salt and black pepper
For the white sauce
50g/2oz butter
50g/2oz flour
400ml/14fl oz milk
1 teaspoon finely grated nutmeg
25g/1oz grated Parmesan
1 beaten egg poultry
Preparation method
Place the chopped eggplant in a colander and sprinkle with salt. Set aside for 10 minutes.
Put the lamb , onion , garlic , oregano , mint, bay leaves and cinnamon in a large heavy and cook over medium heat for 10 minutes , stirring with a wooden spoon to break up meat based pan.
Technique: How to brown mince
How hash brown
technical look
one twenty-three
Stir in the flour , salt and lots of freshly ground black pepper. Add wine, tomatoes, tomato puree and bring to a simmer . Cook for 30 minutes, stirring occasionally, until the lamb is tender and sauce has thickened. Season with salt and fresh black pepper to taste. Set aside .
Rinse the eggplant pieces under cold running water and dry on a clean kitchen towel . Heat three tablespoons of oil in a heavy-based saucepan and fry the eggplant for 2-3 minutes per side , adding more oil as needed. Remove from pan and drain on paper towels .
Cook potatoes in boiling water for five mintues , then drain in a colander under running water until cool .
Preheat the oven to 180C/350F/Gas 4 .
For the white sauce , melt butter in a large saucepan and add the flour. Cook for a few seconds, then slowly add the milk. Add half of the Parmesan cheese and grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring frequently. Season to taste with salt and freshly ground black pepper .
Remove the pan from the heat and quickly add the beaten egg . Cover surface of sauce with plastic wrap to prevent a skin forming .
Pour a third of the meat sauce in a large baking dish, shallow . Cover with a layer of potatoes and a layer of eggplant. Repeat layers twice , ending with eggplant . Pour over white sauce , ensuring that a uniform layer covering thick . Sprinkle with remaining Parmesan cheese. Bake in the oven for 45 minutes or until well browned and bubbly brown .
2 eggplants, cut into 1 cm / ½ in slices
1 tablespoon fine sea salt
750g/1lb 10 ½ oz minced lamb
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
1 ½ teaspoon dried mint
2 bay leaves
1 cinnamon stick
1 tablespoon flour
½ teaspoon sea salt flakes, and a little more for seasoning
200ml/7fl oz Red Wine
1 x 400g/14oz can chopped tomatoes
2 tablespoons of tomato puree
7 tablespoons olive oil
500g/1lb potatoes 2 oz Maris Piper, peeled, cut into 1 cm / ½ in slices
freshly ground sea salt and black pepper
For the white sauce
50g/2oz butter
50g/2oz flour
400ml/14fl oz milk
1 teaspoon finely grated nutmeg
25g/1oz grated Parmesan
1 beaten egg poultry
Preparation method
Place the chopped eggplant in a colander and sprinkle with salt. Set aside for 10 minutes.
Put the lamb , onion , garlic , oregano , mint, bay leaves and cinnamon in a large heavy and cook over medium heat for 10 minutes , stirring with a wooden spoon to break up meat based pan.
Technique: How to brown mince
How hash brown
technical look
one twenty-three
Stir in the flour , salt and lots of freshly ground black pepper. Add wine, tomatoes, tomato puree and bring to a simmer . Cook for 30 minutes, stirring occasionally, until the lamb is tender and sauce has thickened. Season with salt and fresh black pepper to taste. Set aside .
Rinse the eggplant pieces under cold running water and dry on a clean kitchen towel . Heat three tablespoons of oil in a heavy-based saucepan and fry the eggplant for 2-3 minutes per side , adding more oil as needed. Remove from pan and drain on paper towels .
Cook potatoes in boiling water for five mintues , then drain in a colander under running water until cool .
Preheat the oven to 180C/350F/Gas 4 .
For the white sauce , melt butter in a large saucepan and add the flour. Cook for a few seconds, then slowly add the milk. Add half of the Parmesan cheese and grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring frequently. Season to taste with salt and freshly ground black pepper .
Remove the pan from the heat and quickly add the beaten egg . Cover surface of sauce with plastic wrap to prevent a skin forming .
Pour a third of the meat sauce in a large baking dish, shallow . Cover with a layer of potatoes and a layer of eggplant. Repeat layers twice , ending with eggplant . Pour over white sauce , ensuring that a uniform layer covering thick . Sprinkle with remaining Parmesan cheese. Bake in the oven for 45 minutes or until well browned and bubbly brown .
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