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This dish is very similar to the traditional lasagne layered style meal.
Ingredients
1 eggplant
5 tbsp olive oil
250 g/ 2 cups dried fusilli
600 ml/ 1 pint white sauce
90 g grated cheddar cheese
butter, for greasing
25 g freshly grated Parmesan cheese
salt and pepper
Lamb Sauce:
2 tbsp olive oil
1 large onion
2 celery sticks
450 g minced ground lamb
3 tbsp tomato puree
150 g sundried tomatoes, drained and chopped
1 tsp dried oregano
1 tbsp red wine vinegar
150 ml/ ΒΌ pint chicken stock
salt and pepper
Put the eggplant slices in a colander and sprinkle with salt and set aside for 50 minutes.
To make the lamb sauce, heat the oil in a pan. Fry the onion and celery for 3-4 minutes. Add the lamb and fry, until browned. Stir in the remaining ingredients and bring to the boil and cook for 20 minutes.
Rinse the eggplant slices, pat dry. Heat 4 tbsp of the oil in a frying pan. Fry the eggplant for about 4 minutes each side. Remove from the pan and drain well.
Bring a large pan of lightly salted water to the boil. Add the fusilli and the remaining oil and cook until tender, but still firm. Drain well.
Gently heat the white sauce, stirring constantly. Stir in he cheese and then stir half of the cheese sauce into the fusilli.
Make layers of fusilli, lamb sauce and eggplant slices in a greased dish. Spread the remaining cheese sauce over the Parmesan and bake in a hot oven for 25 minutes, gas mark 5. This dish can be served hot or cold.
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