Nic
16-10-2005, 10:45 AM
This is a mildly adpated recipe. I've kept in the white sauce bit (indented slightly), but I don't actually use that, I just top it with plain soya yoghurt as otherwise its a bit fiddly for a week night.
oil
large onion
450g lean lamb/beef
400g tin chopped tomatoes
cinnamon (1/4 tsp?)
oregano (1tsp?)
salt and pepper
900g aubergines (two medium ones, roughly)
2 tbspn white flour
600ml soya mil
25g? Parmazano
30ml fresh breadcrumbs
Fry onion, then add mince until browned (I then drain off excess fat, but you don't have to). Add tomatoes, cinnamon, oregano, salt and pepper to taste. Simmer for about 30 mins.
Slice aubergines (1.5cm thick is about right) and spray with oil. Grill until soft and golden brown on both sides.
For white sauce, put flour in non-stick pan on medium/low heat, and add soya milk very gradually, only adding more when all lumps are gone (start with a thick paste). Keep stirring until its all in, and then simmer and stir for about five minutes until thickened. Then add half the Parmazano, stir and set aside to keep warm.
Put half the aubergine slices into a shallow oven-proof dish, put the meat mixture on top and cover with the rest of the aubergine slices. Spoon white sauce over, and sprinkle with Parmazano and breadcrumbs.
Bake for about 45 mins on 180C or Gas Mark 4, until golden brown. You may need to cover with silver foil at the end, if its getting too brown.
oil
large onion
450g lean lamb/beef
400g tin chopped tomatoes
cinnamon (1/4 tsp?)
oregano (1tsp?)
salt and pepper
900g aubergines (two medium ones, roughly)
2 tbspn white flour
600ml soya mil
25g? Parmazano
30ml fresh breadcrumbs
Fry onion, then add mince until browned (I then drain off excess fat, but you don't have to). Add tomatoes, cinnamon, oregano, salt and pepper to taste. Simmer for about 30 mins.
Slice aubergines (1.5cm thick is about right) and spray with oil. Grill until soft and golden brown on both sides.
For white sauce, put flour in non-stick pan on medium/low heat, and add soya milk very gradually, only adding more when all lumps are gone (start with a thick paste). Keep stirring until its all in, and then simmer and stir for about five minutes until thickened. Then add half the Parmazano, stir and set aside to keep warm.
Put half the aubergine slices into a shallow oven-proof dish, put the meat mixture on top and cover with the rest of the aubergine slices. Spoon white sauce over, and sprinkle with Parmazano and breadcrumbs.
Bake for about 45 mins on 180C or Gas Mark 4, until golden brown. You may need to cover with silver foil at the end, if its getting too brown.