A beautiful, hearty meal consisting of layers of lamb mince, creamy cauliflower bechamel and grilled eggplant.
Season the eggplant with salt and pepper. In a pan over a medium heat, add half of the olive oil and fry the eggplant slices for approximately 10 minutes, turning over halfway through. Transfer the eggplant onto a plate and set aside.
In the same pan, add the rest of the olive oil and the garlic and onion. Fry until soft and fragrant. Turn the temperature up to a medium-high heat and add the lamb mince, salt, pepper, cinnamon, nutmeg, rapadura sugar, tomato paste, tinned tomatoes and water and mix well. Bring to a boil and then turn down to a medium-low heat and simmer until all of the liquid has absorbed. Stir occasionally.
Preheat oven to 180 degrees celsius.
Place the cauliflower florets, water and vegetable stock in a pot with a lid over a medium-high heat. Bring to a boil and then remove the lid and continue to boil for another 10 minutes until the cauliflower is soft. Drain all liquid and place the cauliflower in a Thermomix or food processor and blitz until smooth. Set aside.
In a small pan over a medium heat, add the butter and garlic and cook until soft and fragrant. Add the cauliflower and parmesan and stir until the parmesan has melted. Set aside.
In a baking dish, spoon a layer of lamb mince on the bottom and then follow with a layer of eggplant and a layer of bechamel. Continue to layer, finishing with the lamb mince on the top. Sprinkle with parmesan and bake for 30 minutes.
Serve and enjoy!
Ingredients
Directions
Season the eggplant with salt and pepper. In a pan over a medium heat, add half of the olive oil and fry the eggplant slices for approximately 10 minutes, turning over halfway through. Transfer the eggplant onto a plate and set aside.
In the same pan, add the rest of the olive oil and the garlic and onion. Fry until soft and fragrant. Turn the temperature up to a medium-high heat and add the lamb mince, salt, pepper, cinnamon, nutmeg, rapadura sugar, tomato paste, tinned tomatoes and water and mix well. Bring to a boil and then turn down to a medium-low heat and simmer until all of the liquid has absorbed. Stir occasionally.
Preheat oven to 180 degrees celsius.
Place the cauliflower florets, water and vegetable stock in a pot with a lid over a medium-high heat. Bring to a boil and then remove the lid and continue to boil for another 10 minutes until the cauliflower is soft. Drain all liquid and place the cauliflower in a Thermomix or food processor and blitz until smooth. Set aside.
In a small pan over a medium heat, add the butter and garlic and cook until soft and fragrant. Add the cauliflower and parmesan and stir until the parmesan has melted. Set aside.
In a baking dish, spoon a layer of lamb mince on the bottom and then follow with a layer of eggplant and a layer of bechamel. Continue to layer, finishing with the lamb mince on the top. Sprinkle with parmesan and bake for 30 minutes.
Serve and enjoy!
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