Ingredients for 4 people:
- 1.2 kg aubergines
- Extra virgin olive oil
- Salt, black pepper
- 1 medium onion
- 800 g lean minced lamb meat
- 150 g red wine
- Parsley leaves
- ½ bay leaf
- Oregano
- Cinnamon
- 80 g fried tomato
- 600 g Bechamel sauce
- 1 egg
- 80 g grated feta cheese
- 60gr Kefalotyri or Pecorino cheese, grated small
- 60gr Parmesan cheese
Preparation:
- Slice the aubergines and fry them in oil. Drain on absorbent paper.
- Season with salt and pepper.
- Place the peeled and quartered onion and garlic in the mixing jar with some of the olive oil from frying the aubergines. Blend on speed 8, 15 seconds.
- Cook on speed 4, 120 degrees, 5 minutes.
- Stir in the meat. Add a little more oil and cook on speed 4, 120 degrees, 12 minutes.
- Douse with the wine and leave to cook without the lid (you can place the steamer basket so that it doesn’t splash). Cook on speed 4, 120 degrees, 6 minutes.
- Add the tomato, season with salt and pepper and season with parsley leaves, bay leaves, oregano and a pinch of ground cinnamon.
- Cook on speed 4, 90 degrees, 2 minutes. Remove from the mixing jar and set aside.
- Mix the cold Bechamel sauce with the egg.
- Place a base of aubergines in a high rimmed ovenproof dish.
- Cover with the meat sauce.
- Repeat the operation alternating layers of aubergine and meat.
- Finish by covering with Bechamel sauce and grated cheeses.
- Bake in a preheated oven at 180oC until the cheeses are golden brown.
