Recipes from Fairwater residents | 08 January 2019
Ingredients |
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2 large eggplants, thinly sliced |
Cinnamon |
| Olive oil | Oregano |
| 1 medium brown onion, chopped | 10 tablespoons salted butter |
| 2 garlic cloves, crushed | 10 tablespoons plain flour |
| 800g lamb mince | 5 cups light milk |
| 420g tinned crushed tomatoes | Shredded mozzarella cheese |
Method |
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1. For bottom layer. Place eggplants in a baking tray greased with olive oil, gently overlapping to ensure the tray is covered. Oven bake until brown and set aside. 2. For mince filling: On medium heat, add olive oil, onion and garlic to the pot. Cook until onions and garlic are translucent. Add mince, stir in until brown and broken up well. Then, add tinned crushed tomatoes, cinnamon and oregano to mince. Bring to boil then reduce heat to medium. Allow to simmer until sauce thickens and the liquid evaporates. 3.For bechamel sauce: In a separate pot on high heat, add the butter, flour and milk altogether, stirring until the sauce has thickened and the flour has evaporated into the mixture. This may take at least 5 minutes. 4. To assemble, pour the mince filling on top of the eggplant in the original tray, covering fully. Cover the mince filing with the bechamel sauce. Sprinkle shredded mozzarella cheese to finish (optional). |
