Ingredients:
1 kg eggplant, cut into 1 cm slices
Oil for shallow frying
3 tablespoons oil
1 large onion (200g), chopped finely
2 cloves garlic, crushed
500g minced meat
1 tablespoon tomato paste
500ml fresh tomato juice
1 cup chicken or beef stock
Salt – pepper
Béchamel Sauce:
60g butter
4 tablespoons flour
4 cups milk (1L)
Method:
Heat oil for frying in large frying pan; fry eggplant until golden then drain. In a large pan, heat oil, cook onion and garlic, stirring, until onion softens. Add meat; cook, stirring until meat changes color. Stir in tomato paste, juice and stock, bring to a boil then reduce heat and let it simmer, uncovered, about 20 minutes or until mixture thickens. Season to taste. Meanwhile, preheat oven to 180C.
Béchamel: melt butter in medium saucepan, add flour; stir until mixture bubbles. Gradually add milk; stir until mixture boils and thickens. Season to taste.
Place half the eggplant in a baking dish; spread the meat sauce over eggplant then place another layer of eggplant. Bake for about 30-40 minutes or until top browns lightly. Let it stand 10 minutes before serving.
Prep Time: 50 mins
Cook Time: 40 mins
Serves: 6
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