Lamb and egg­plant bake

North West Telegraph - - Lifestyle - Cook, stir­ring un­til soft­ened. Add mince. Cook un­til mince is browned. Add toma­toes, paste, wine, pars­ley, sugar and pep­per. Sim­mer, cov­ered for 30 min­utes. Place egg­plant slices in a sin­gle layer in a lightly greased oven­proof dish (2.5 litre ca­pac­ity).

Prepa­ra­tion 30 min­utes Cook­ing 1 hour 20 min­utes Serves 4 In­gre­di­ents 2 large egg­plants 2 tbsp olive oil 1 onion, chopped 2 cloves gar­lic, crushed 300g but­ton mush­rooms, finely chopped 1kg lamb mince 500g fresh ripe toma­toes, chopped 2 tbsp tomato paste

1⁄2 cup red wine 2 tbsp fresh pars­ley 1 tsp sugar

1⁄2 cup grated Parme­san cheese Cheese Sauce: 3 tbsp olive oil

1⁄3 cup plain flour 2 cups low-fat milk

1⁄4 cup grated Parme­san cheese 1 egg Method

Slice egg­plant into 5mm slices. Steam or mi­crowave egg­plant un­til just ten­der. Set aside. Heat oil in pan. Add onion, gar­lic and mush­rooms.

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