A classic Greek dish with an Italian twist. Delicious balanced dish.
For 8 people
5 aubergines
Lasagna sheets
2 chopped tomatoes cans
1 onion
500 g minced lamb
2 cloves of garlic
100 g gratted gruyere cheese
2 tablespoons frying vegetable oil
Olive oil
Salt and pepper
For the bechamel
600ml milk
50g butter
50g flour
1 teaspoon ground nutmeg
Peel the aubergine. Slice lengthway around 0.5cm thick. Lay in a tray with baking sheet and brush with olive oil on both sides. Cook in preheated oven at 180C for 30 minutes.
Peel and chop the onion and cloves. Heat 2 tablespoons of oil in a pot. Cook the onion for 5 minutes on low heat then add the cloves for 2 more minutes. Add the minced lamb, mix. Onced the meat is cooked poor the tomato cans. Mix and cook on low heat for 30 minutes. Add salt and pepper.
In a sauce pan, melt the butter on low heat. Add the flour, nutmeg and mix. Add the milk, use a whisk to mix and prevent lump. Let it cook on low heat, mixing from time to time until it thicken.
In the baking tray, put a slice of lasagna sheet at the bottom of the baking tray. Cover with a layer of the aubergines, followed by the minced lamb sauce then the bechamel. Repeat with a layer of lasagna sheet, the aubergines, the minced lamb sauce and the bechamel. Scatter gratted cheese on top.
Cook in the oven for 30-40 minutes.