WHAT?
For 2 people
1 aubergine, 1 courgette, 1 sweet potato - all to thin slices
300g. Mixed mince (I prefer, beef-pork-lamb)
1 tablespoon extra virgin olive oil ½ onion, 3 cloves garlic - thinly chopped 1 tomato chopped
2 bay leaves, 1 cinnamon stick 50ml. Brandy Parsley chopped Pinch of salt, pinch of sugar, freshly ground pepper, oregano For my béchamel sauce 2 tablespoons extra virgin olive oil @ladi_biosas 4 heaped tablespoons plain flour 400ml. Skimmed milk 3 cloves - crushed Salt, pepper, grated nutmeg, grated cheese
HOW TO?
1️⃣Slice the aubergine, courgette and pre-cook them in boiling water for 10-15 minutes until soft. A lot of people fry them. I find that too heavy and doesn’t let all the flavours in the vegetables.
2️⃣Drain the vegetables to one side. In a small saucepan, add the olive oil and the flour in medium heat. Combine very well and cook. Add the crushed cloves. Cook for two minutes in medium heat. Add the milk in room temperature and start whisking well. When it starts bubbling, it will probably need five more minutes until a thicker, but not too thick sauce is created. Grate nutmeg and add pepper.
3️⃣For the mince sauce add the mince in non stick pan in medium heat. Brown for couple minutes. Add the olive oil and sauté onion and garlic. Add the brandy and let the alcohol steam away for two minutes. Add tomatoes, bays, cinnamon, sugar, salt, pepper and oregano and cook for 5-10 more minutes. Add some fresh parsley at the end. We want a thick-ish sauce. Remove the bay and cinnamon. In that sauce, add a tablespoon of our béchamel and mix.
4️⃣Grease deep cooking tray, we start with the potato layer, then courgettes and half the aubergines. Between every vegetable layer add little salt, pepper, grated cheese and oregano. Add the mince sauce and then the rest of the aubergines. Finish with spreading the béchamel sauce and grate some cheese at top.
5️⃣Cook in preheated oven at 180 degrees for 50 minutes, or until brown. Leave to rest for half hour before serving.
Comments