Ingredients
| 2 |
large eggplants |
| 500 g |
beef or lamb mince |
| 1 |
can of diced tomatoes |
| 1 |
brown onion |
| 3 |
garlic cloves |
| |
fresh parsley |
| 1/2 tsp |
ground all spice |
| 1 |
quantity of bechamel sauce |
| 1/2 cup |
grated cheese |
| |
pepper |
Equipment
- oven
- large baking dish
- heavy based frypan
Method
- preheat oven to 180C
- slice eggplant lengthways into 6mm wide slices and set aside
- dice onion and garlic and fry in large heavy based frypan
- when onion starting to go transparent add mince
- when mince is no longer pink add tomato and spices
- stir and cover, simmer for 20 minutes
- make beachamel sauce - see reecipe
- grease oven dish with oil
- layer eggplant and mince in the dish, start and end with eggplant
- cover in generous amout of beachamel sauce
- top with grated cheese and pepper
- bake 20-45 minutes until cheese is melty and starting to brown
- serve hot with greek salad
Notes
everything is precooked so it only needs to be in the oven until the top is the desired crunchiness
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