AUGUST RECIPE…this is basically an all in one meal and delicious served with a green salad and fresh crusty bread.
Serves 4
ingredients
3 Aubergines
Olive oil
1 large onion, sliced
½ clove garlic, crushed
400g (14oz) minced lamb
400g (14oz) fresh or tinned chopped tomatoes
Pinch of nutmeg
1 tablespoon of dried mixed herbs
Salt and freshly ground black pepper
4 tablespoons red wine
2 large potatoes, sliced and par boiled
1 quantity white sauce (see below*)
110g (4oz) cheddar cheese, grated
Method
1. Cut the aubergines into rounds and brush with olive oil
2. Roast for 15 minutes in a preheated oven at 190C/375F/Gas Mark 5
3. Fry the onion and garlic in olive oil until soft
4. Add the minced lamb and fry until brown
5. Add the chopped tomatoes, nutmeg, herbs, seasoning and wine and simmer for about 20 minutes
6. In a an ovenproof dish, layer half of the aubergines and potatoes then cover with half the meat mixture followed by half the white sauce
7. Repeat step 6 then sprinkle over the cheese
8. Bake at 190C/375F/Gas Mark 5 for about 25 minutes until piping hot and golden brown on top.
*For the White Sauce
Ingredients:
55g (2oz) butter
55g (2oz) plain flour
600ml (1 pint) semi-skimmed milk
Salt and freshly ground black pepper
Method
1. Melt the butter in a saucepan over a low heat
2. Stir in the flour and cook gently for 2-3 minutes
3. Remove from the heat and gradually add the milk, stirring all the time to avoid lumps
4. Return to the heat but continue stirring and bring to the boil
5. Turn the heat down and simmer for about 5 minutes
6. When smooth and creamy, remove from the heat and season to taste