Greek Lamb and Aubergine Bake
8,3 / 10
1 hr 45 min.
- 5 Tbsps olive oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 1 Tbsp tomato puree
- 18 ozs ground lamb
- ⅞ cup Red wine
- 14 ozs canned, chopped tomatoes
- ⅜ cup water
- 1 pinch sugar
- 1 tsp dried oregano
- 3 Eggplant (thickly sliced)
- 0.333 cup butter
- ¾ cup all-purpose flour
- 2 ½ cups milk
- 1 large egg yolk
- 1 cup grated Parmesan
- 1 pinch grated Nutmeg
- To garnish
Heat 1 tablespoon oil in a pan and gently cook the onion and garlic until softened but not browned. Add the tomato puree and lamb and cook, stirring, for about 5 minutes until the lamb is browned. Drain off the excess fat.
Add the wine to the pan and cook for 2 minutes, add the tomatoes, water, sugar and oregano. Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally. Season to taste with salt and pepper.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Brush the aubergine slices with the remaining oil. Season with salt and pepper.
Heat a dry frying pan until very hot and brown the aubergine slices on both sides.
Melt the butter in a pan, add the flour and stir to a paste. Remove from the heat and gradually stir in the milk.
Heat gently, stirring constantly and bring to a simmer. Cook for a few minutes until thickened.
Remove from the heat, stir in the egg yolk and half the cheese. Season to taste with salt and pepper.
Layer the aubergine and lamb mixture in a large baking dish. Repeat the layers, then spread the sauce on top. Sprinkle with the remaining cheese and sprinkle with nutmeg.
Bake for 25-30 minutes until golden. Garnish with mint.