| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swiss | Ethnic, Lamb, Main dish, Sf chronicl | 6 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic | |
| 2 | c | Spoon Lamb Master Recipe; cut in 1/2" cubes |
| 1/2 | c | Lamb stock from Master Recipe |
| Salt and pepper; to taste | ||
| 15 | oz | Canned tomatoes; diced and drained |
| 1 | ts | Sugar |
| 2 1/3 | tb | All-purpose flour |
| 8 | oz | Eggplant; sliced 1/4" thick |
| 2 | tb | Butter |
| 1 | c | Milk; heated |
| 1 | c | Swiss cheese; shredded |
| 2 | Egg yolks; lightly beaten |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 375F. In a skillet, heat 1 tablespoon oil. Saute onion and garlic gently until golden, 5-6 minutes. Add lamb and stock, season to taste, and blend in 1 tablespoon flour. Cook gently for a few minutes, stirring, until thickened. Spoon into greased 2-quart baking dish. Cover with tomatoes, sugar, and salt and pepper. Rinse and dry skillet. Add 1 tablespoon oil, and cook eggplant slices on both sides until limp and starting to brown, about 5 minutes, adding more oil if required. Cover meat with eggplant slices. In saucepan, heat butter and stir in remaining 2 tablespoons flour. Add hot milk. Season well with salt and pepper. Stir over low heat for 3-4 minutes. Remove from heat. Add 3/4 cup shredded cheese. Let cool a little and stir in egg yolks. Pour this sauce over eggplant. Sprinkle with remaining cheese and bake for 40 minutes, until golden brown. NOTES : This only needs crusty rolls and a small green salad, lightly dressed with a dijon vinaigrette. Recipe by: SF Chronicle; Oct. 25, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley <[email protected]> on Jan 4, 1998
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