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