Friday, November 8, 2013


This recipe comes from a cookbook that I picked up when Chris and I were on our honeymoon in Norway titled Norwegian Cooking for Everyone. It's a great cookbook, although it does have a recipe for whale :( but we will ignore that one. Honestly it is one of my favorite ways to use eggplant; the mix of ground lamb or beef with cinnamon, tomatoes, thyme, and rosemary matches so perfectly that it's hard to only make this when eggplant is in season.

2-3 eggplant
1 1/2 tsp salt
2 tbsp olive oil
2 onions
2 garlic cloves
1 lb ground lamb or beef
1 cup stock
14oz chopped tomatoes
1/2 tsp thyme, rosemary, and cinnamon

Bechamel sauce
2 tbsp butter
3 tbsp flour
1 2/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

1/2 cup grated mozzarella or swiss cheese

Cut the eggplants into thin slices (the long way) and place on a paper towel and sprinkle salt on both sides. Let marinate for 1 hr, then rinse under cool water and dry.  Brown eggplant on both sides (either in a frying pan, grill, or if I have a lot then I'll use the oven).
Mince onion and garlic and brown lightly. Add in the meat and fry till golden. Add stock, tomatoes, and seasonings. Let simmer over low heat for 25-40 mins.  Add more liquid if necessary.
Preheat your oven to 450 F

Bechamel sauce:
Melt the butter and stir in the flour. Whisk in the milk and seasonings. Cook until thickened. Whisk in the eggs.

Layer the eggplant, meat sauce, Bechamel sauce, grated cheese in a casserole dish.
Bake for 30 mins

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