| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Sainsbury2, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 500 |
g |
Lamb mince; (1lb) |
| 1 |
|
397 gram can chopped tomatoes; (14oz) |
| 3 |
tb |
Tomato puree |
| 125 |
ml |
Red wine; (4 fl oz) |
| 2 |
tb |
Gravy granules |
| 3 |
tb |
Freshly chopped parsley |
|
|
Salt and freshly ground pepper |
| 750 |
g |
Aubergines; sliced (1 1/2 lb) |
|
|
Oil for shallow frying |
| 50 |
g |
Butter; (2 oz) |
| 50 |
g |
Plain flour; (2 oz) |
| 600 |
ml |
Milk; (1 pint) |
| 125 |
g |
Mature Cheddar cheese; grated (4oz) |
INSTRUCTIONS
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Place the onion, garlic and minced lamb in a saucepan, and cook for 4-5
minutes until browned.
3. Add the tomatoes, tomato puree, wine, gravy granules, parsley and
seasoning, bring to the boil and simmer for 15-20 minutes.
4. Meanwhile, fry the aubergines in batches in the oil for 3-4 minutes,
until golden. Drain on absorbent kitchen paper and reserve.
5. Melt the butter in a saucepan, add the flour and cook for 1 minute.
6. Remove from the heat and gradually whisk in the milk.
7. Return to the heat and cook, stirring continuously until thick and
smooth. Add seasoning and 25g (1oz) of the cheese. Set to one side.
8. Layer 1/3 of the aubergines in an oven proof dish and spoon over 1/2 the
mince mixture. Repeat the layers finishing with a layer of aubergines.
9. Spoon the sauce over the aubergines and sprinkle with the remaining
cheese.
10. Bake in the preheated oven for 40-45 minutes until golden brown.
Converted by MC_Buster.
NOTES : This traditional Greek dish makes an ideal supper, serve with a
crisp mixed salad & crusty bread.
Converted by MM_Buster v2.0l.
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