| 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 <judi@moseleygroup.com>
on Jan 4, 1998
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