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Ingredients
Method
- 4 eggplants
- Olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 450g lamb mince
- 3 tomatoes, diced
- Pinch of cinnamon
- Pinch of cumin
- 1 glass of red wine
- 150ml chicken stock
- 200ml white sauce
- 2 eggs
- Pinch of nutmeg
- 100g grated mozzarella
- 2 tbsp mint, chopped
- Salt and pepper
- Preheat the oven to 190C. Slice the eggplants and fry on both sides in a little olive oil. Remove and set aside, then fry the onion and garlic for a couple of minutes to soften. Add the lamb mince to the pan, fry until browned, then sprinkle in the cumin and cinnamon, pour in the wine, and follow with the tomatoes, mint, and stock. Mix well and allow to simmer.
- Take an ovenproof dish, and layer the eggplant slices and lamb mince, finishing with a layer of eggplant. Stir the white sauce together with the eggs, nutmeg, and plenty of salt and pepper. Spoon over the top, and then finish with grated cheese. Bake in the oven for 25 minutes, then serve.
1 hour
4 serving
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