A classic Greek dish easy to prepare in less than an hour.
Ingredients:
2 aubergines, sliced into thin rounds
2 tbsp olive oil
1 bay leaf
1 red onion, finely chopped
3 flakes of garlic, finely chopped
1 red pepper, finely sliced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tomatoes cut into rings/discs
1 cinnamon stick
1 tsp turmeric powder
1 tsp chilli powder
1 tin of Puy lentils / green lentils
1 tin of chickpeas
8 tbsp freshly chopped parsely
1 tsp dried thyme
1 1/2 dried red chilli
salt and freshly ground pepper for seasoning
For the sauce
1/2 cup milk
50g butter
50g grated cheese
2 tbsp sifted flour
1 tsp nutmeg powder
salt and freshly ground pepper for seasoning
Method:
1. Preheat the oven to 180C
2. Toss the aubergine slices with little olive oil, salt, pepper and thyme. Place in an oven proof dish and cook in the oven for 15 mins. Once cooked keep aside to cool.
3. In a pressure cooked, heat little olive oil, add the bay leaf, garlic, red chilli and onion. Saute until onions are translucent.
4. Add the tinned tomatoes, turmeric powder (you can add chilli powder for some spice if required), Stir well. Season with salt.
5. Add the chickpea, lentils and peppers , stir until coated with the sauce.Add the cinnamon stick and tomato puree. If you feel it is too dry you can add little water but make sure consistency is thick and not runny.Place the lid of the pressure cooker, and cook only for one whistle. ( I cooked it in a pressure cooker because I wanted the chickpeas to become soft)
6. To make the sauce, in a saucepan heat the milk & butter. Add in the nutmeg, salt & pepper. Once the mixture is boiling, add the flour, one tablespoon at a time. Stir constantly to make sure there are no lumps. Add grated cheese. Once it becomes a smooth paste , take off the heat.
7. In a oven proof dish, place a layer of aubergine, then add the cooked filling. Top with little sauce, sliced tomato rings and fresh parsley. Continue the process to make alternate layers of aubergine and filling. Make sure the top layer is aubergine.Sprinkle cheese. Cover & cook in the oven for 30 mins. For the last 5 mins, remove the cover to brown the top layer.
Tips:
I added a little worcester sauce to the vegetable filling while it cooked for extra flavour.
You can make this dish with Lamb mince too.
Ingredients:
2 aubergines, sliced into thin rounds
2 tbsp olive oil
1 bay leaf
1 red onion, finely chopped
3 flakes of garlic, finely chopped
1 red pepper, finely sliced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tomatoes cut into rings/discs
1 cinnamon stick
1 tsp turmeric powder
1 tsp chilli powder
1 tin of Puy lentils / green lentils
1 tin of chickpeas
8 tbsp freshly chopped parsely
1 tsp dried thyme
1 1/2 dried red chilli
salt and freshly ground pepper for seasoning
For the sauce
1/2 cup milk
50g butter
50g grated cheese
2 tbsp sifted flour
1 tsp nutmeg powder
salt and freshly ground pepper for seasoning
Method:
1. Preheat the oven to 180C
2. Toss the aubergine slices with little olive oil, salt, pepper and thyme. Place in an oven proof dish and cook in the oven for 15 mins. Once cooked keep aside to cool.
3. In a pressure cooked, heat little olive oil, add the bay leaf, garlic, red chilli and onion. Saute until onions are translucent.
4. Add the tinned tomatoes, turmeric powder (you can add chilli powder for some spice if required), Stir well. Season with salt.
5. Add the chickpea, lentils and peppers , stir until coated with the sauce.Add the cinnamon stick and tomato puree. If you feel it is too dry you can add little water but make sure consistency is thick and not runny.Place the lid of the pressure cooker, and cook only for one whistle. ( I cooked it in a pressure cooker because I wanted the chickpeas to become soft)
6. To make the sauce, in a saucepan heat the milk & butter. Add in the nutmeg, salt & pepper. Once the mixture is boiling, add the flour, one tablespoon at a time. Stir constantly to make sure there are no lumps. Add grated cheese. Once it becomes a smooth paste , take off the heat.
7. In a oven proof dish, place a layer of aubergine, then add the cooked filling. Top with little sauce, sliced tomato rings and fresh parsley. Continue the process to make alternate layers of aubergine and filling. Make sure the top layer is aubergine.Sprinkle cheese. Cover & cook in the oven for 30 mins. For the last 5 mins, remove the cover to brown the top layer.
Tips:
I added a little worcester sauce to the vegetable filling while it cooked for extra flavour.
You can make this dish with Lamb mince too.
No comments:
Post a Comment