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1 1/2 lb aubergine |
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Slice lengthways, spread on paper towels. Sprinkle with half the salt, leave to drain 10-15 minutes. Turn over and repeat. Pat dry. |
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Fry in batches until golden brown on both sides |
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Layer meat and aubergine in casserole, ending with aubergine. Bake, covered, in moderate oven 40 minutes |
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1/4 cup salt |
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3/4 cup vegetable oil |
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3 tablespoons butter |
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Cook 5 minutes or until soft |
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2 small onions |
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chop finely |
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1 clove garlic |
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chop finely |
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1 1/2 lb ground lamb |
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Cook 10 minutes or until no longer pink |
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28oz can tomatoes |
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drain, chop coarsely |
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add, stir in |
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reserve 1/2 juice |
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Stir in, cook 5 minutes over moderate heat. Correct seasoning |
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3 tablespoons tomato paste |
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1 teaspoon dried thyme |
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1/2 teaspoon ground nutmeg |
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pepper |
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3 eggs |
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beat lightly |
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Pour egg mixture over. Cook further 15 minutes uncovered, until top is puffed and golden |
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1 cup light cream |
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1 cup parmesan |
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grated |
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stir in |
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