- 2-3 large aubergines, sliced into rings about 1cm thick
- 500g minced beef or lamb
- 2 medium onions, coarsely chopped
- 1tsp dried mixed herbs
- A 400g can of chopped tomatoes
- 2 cloves of garlic, peeled and chopped
- Olive oil
- Salt and pepper
- 50 g grated cheese
For the Béchamel sauce
- 400 ml milk
- 10 whole black peppercorns
- A few parsley stalks
- A small piece of onion
- A bay leaf
- 40g butter
- 25g plain flour
- ½ tsp grated nutmeg
1. Pre-heat the oven to 180°C.
2. Season the sliced aubergine with plenty of salt and pepper. Add a good measure of oil to a large frying pan and fry the aubergines for 3-4 minutes on each side until they begin to brown. (You may need to do this in batches). Set aside.
3. In the same frying pan, cook the onion and minced beef until the meat is just brown. Add the mixed herbs, garlic and tomatoes and heat until bubbling. Season with salt and pepper and set aside while you make the Béchamel sauce.
4. In a small saucepan, gently heat the milk with the peppercorns, parsley stalks, onion and bay leaf. Allow to simmer for a few minutes then strain the milk into a jug and discard the other ingredients. Melt the butter in the pan then remove from the heat and stir in the flour until you have a thick paste. Add the milk a little at a time, stirring all the while until you have a smooth sauce. Return the pan to the heat and whisk until the mixture thickens. Remove from the heat and stir in the nutmeg.
5. Now it’s time to assemble the dish. Place half the fried aubergine in the bottom of a shallow ovenproof dish, then cover with the minced beef mixture. Add the rest of the aubergines in a layer, then spread the Béchamel sauce over the top. Sprinkle with the grated cheese and then bake in the oven for 30-40 minutes. Serve immediately with crusty bread and a crisp green salad.
Serves: 4
Preparation time: 20 minutesCooking time: 30 minutes