Ingredients for 4 people:
- 1.2 kg of aubergines (eggplant)
- Extra virgin olive oil
- Salt, black pepper
- 1 medium onion
- 800 g lean ground lamb meat
- 150 g of red wine
- Parsley leaves
- ½ bay leaf
- Oregano
- Cinnamon
- 80 g of fried tomato
- 600 g of Bechamel
- 1 egg
- 80 g grated feta cheese
- 60 g Kefalotyri or small grated Pecorino cheese
- 60 g parmesan cheese
Preparation:
- Cut the eggplants into slices and fry them in oil. Drain them on absorbent paper.
- Season with salt and black pepper
- Place the onion and garlic peeled and cut into quarters in the mixing jug. Crush them at speed 8, 15 seconds.
- Add part of the olive oil to fry the eggplants and cook at speed 4, 120 degrees, 5 minutes.
- Incorporate the meat. Add a little more oil and cook on speed 4, 120 degrees, 12 minutes.
- Add the wine and cook without the stopper (you can put the steamer basket on top to avoid splashing). Cook at speed 4, 120 degrees, 6 minutes.
- Add the tomato, salt and pepper and season with parsley leaves, bay leaf, oregano and a pinch of ground cinnamon.
- Cook at speed 4, 90 degrees, 2 minutes. Remove from the mixing jug and set aside.
- Mix the cold Bechamel with the egg.
- Place an eggplant base on a high-sided tray that can go in the oven.
- Cover it with the meat stir-fry.
- Repeat the operation alternating layers of eggplant and meat.
- Finish by covering together with Bechamel and the grated cheeses.
- Bake in the preheated oven at 180 degrees until the cheeses are golden brown.
