September 30, 2017
Dinner, Main Dish, Side Dishes,
Lamb/Mutton, Vegetables, Eggplant, Onions, Greek, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Winter, Oven Bake, Stove Top, Alcohol, Wine, Canned Tomatoes more
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"From Super Food Ideas April '17"
Make Béchamel Sauce - combine milk, onion, bay leaf, cloves, cinnamon and nutmeg in a saucepan over medium heat and bring to a simmer and then remove from heat and set aside for 30 minutes to infuse.
Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat and add 1/4 of the eggplant slices and cook for 1 to 2 minutes each side or until golden and tender and transfer to a plate and repeat 3 more times with remaining eggplant, adding more oil when needed.
Add onion, garlic and any remaining oil to pan and cook, stirring, for 5 minutes or until onion softens and then add mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned and then add tomatoes, wine and oregano and cook, stirring occasionally for 15 minutes or until sauce thickens slightly and then remove from heat and season with salt and pepper.
Melt butter in a large saucepan over high heat until forming and then add flour and cook, stirring for 1 to 2 minutes or until well combined and then remove from heat.
Strain milk mixture, discarding solids and gradually whisk into the flour mixture and return to heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens and then remove from heat and season with salt and pepper.
Preheat oven to 180C/160C fan forced.
Grease an 8 cup capacity oven proof dish.
Spoon 1/2 the lamb mixture over base of dish and layer with 1`/2 the eggplant slices and continue to layer with remaining lamb and eggplant and then pour over the béchamel sauce and sprinkle with parmesan and bake for 30 minutes or until golden brown and heated through and serve with salad leaves.
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