This dish is not one to make if you’re in a rush -it’s fiddly and time consuming but judging by the sales and comments in the cafe today, it’s here to stay.
500gr of minced lamb
2 large aubergines
250gr macaroni
large knob of butter
3 eggs
50gr grated Parmesan
handful of parsley leaves
1/4 tsp freshly grated nutmeg
1 onion
3 cloves of garlic
1/2 glass of red wine
2 tbs tomato puree
60ml of beef stock
1 can of tomatoes
1 quantity of bechamel sauce (see previous recipe)
Pre-heat the oven to 220oC
Cut the aubergine into thin slices, lengthways and bake in the oven on oiled trays topped with foil for about thirty minutes. Reduce your oven to 180oC.
Cook the macaroni until just al dente. Plunge into ice cold water to stop the cooking process and then mix in the butter, eggs, cheese, herbs and nutmeg.
Fry the onion till soft. Add the garlic and the lamb. Cook till brown and then throw in the tomatoes, wine, tomato puree and stock. Bring to the boil, reduce the heat and simmer for half an hour till the sauce has thickened.
Make the bechamel.
Line the base of your baking tin with just over half of the aubergine. Spoon on half of the pasta and top with bechamel. Spread the lamb on top and finish with the rest of the pasta. Now cover the top with the remaining aubergine slices. Cover with foil and bake for half an hour.
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