Source: Michael Barry, Yes! Magazine (via Usenet) and Sam
NOTE 1: For those of you who don't like aubergines (eggplant) substitute
the same weight of potatoes. If you haven't got any minced lamb and
are desperate to try this recipe, use minced beef!!
NOTE 2: I increased the eggplant from 1 to 1.5 lb and added the
1/2 lb sausage, spinach leaves and mushrooms. I also doubled the
Bechamel Sauce. (S.I.)
1.5 lb Aubergines(eggplant), sliced
4 tb Plain flour
2 tb Oil
1 lb Minced Lamb
1/2 lb Italian Sausage
1 Onion, peeled and finely chopped
2 Clove garlic, peeled and crushed
14 oz Tin chopped tomatoes or Stewed Tomatoes
Salt and pepper
1/4 ts Freshly grated nutmeg
1 oz Hard Cheese, grated
1 pt Milk (2.5 Cups)
2 oz Plain flour
2 oz Butter
Pat the aubegines dry with kitchen paper and dip them in the flour.
Heat the oil in a large pan and lightly fry the aubergines until
golden. Take them out of the pan and drain well. Put the crushed
garlic and chopped onion into the pan together with the minced lamb.
Fry until the vegetables are soft. Add the tinned tomatoes, salt,
pepper and nutmeg and simmer for 30 minutes. Meanwhile make the
Put the milk, flour, butter, pinch of nutmeg and salt into a saucepan
and whisk until blended. Whisk as it comes to the boil. Turn the heat
down, still whisking to make sure it is smooth and thick.
In an ovenproof dish (13x9x2), make a layer of the aubergines and then
add the lamb mixture. Lay the spinach leaves on top of the lamb mixture
and then the mushrooms. Finally top with another layer of aubergine.
Stir the cheese into the sauce and pour over the top. Bake for 40 minutes
in a medium oven, Gas Mark 4, 350 deg F, 180 deg C, until the top is
golden and bubbling. Serve with a green salad.