Friday, 6 May 2011


Aubergine, rosemary, parmigiano, cheddar, cream, eggs, cinnamon, passata, flour, butter, basil oil, onion, garlic, lamb/Quorn mince, salt, red wine
1) Slice your aubergines and lay the slices in a colander. Sprinkle salt on the aubergines and set aside.

2) Dice the onion, crush 2 garlic cloves and add into a pan with a drizzle of olive oil and some finely chopped rosemary. As the onions begin to soften add a glug of red wine and stir through. Leave on the hob until the liquid reduces.

3) If you are using Quorn mince, add straight into the pan with the other ingredients. If you are using lamb, brown the mince in a seperate pain, drain and then add to the onions.

4) Add a teaspoon of cinnamon and stir in some passata tomatoes, then spoon the mince into an oven-proof dish.

5) The salt will have drawn the bitter liquid from the aubergines, rinse the liquid, pat the aubergines dry and brush with a little olive oil. Dry fry, turning frequently until the aubergines are meltingly soft. Layer onto the mince.

6) Melt 2 tablespoons of butter in a pan and stir a tablespoon of plain flour into it to form a roux. Whisk 3 eggs into the roux and finish with a generous dash of cream. Pour the sauce over the aubergines and sprinkle with grated cheese.

7) Bake in the oven for 20 minutes and serve, sprinkled with parmeggian

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