Читать книгу Vegetable Kitchen - Bernhard Long - Страница 104

Serves 4 meals

2 aubergines

olive oil

2 onions

500 grams of tomato

500 grams of minced meat (beef or lamb)

250 milliliters of dry white wine

1 pinch of sugar

½ teaspoon cinnamon

Salt and freshly ground pepper

1 teaspoon dried oregano

½ bunch of parsley

4 tablespoons sunflower seeds

80 grams breadcrumbs

grated 80 grams Graviera cheese (or Gruyere)

30 grams butter

3 tablespoons flour

500 milliliters of milk

Pinch of freshly grated nutmeg

2 teaspoons lemon juice

3 eggs (size M)

180 grams of soft feta cheese

1 tablespoon freshly chopped parsley

The preparation sequence

Wash the eggplant with water and along in the so. 0.5 centimeters thick slices shred. infuse about 20 minutes in salted water, then drain and pat dry. 3-4 tablespoons olive oil heat in a large nonstick skillet, fry to golden brown to the eggplant slices with addition of further oil over high heat around. Drain on paper towels.

Peel the onions and dice. Pour the tomatoes with hot water, rinse, peel, remove stem approaches and the flesh into cubes. sauté in 3 tablespoons of oil in a frying pan onions. Stir in ground beef, mince and fry over high heat until the juice has evaporated. Stir in tomatoes, white wine, salt, sugar, cinnamon and pepper, simmer covered for about 5 minutes at medium heat. Wash the parsley with water, shake dry and chop finely. The sunflower seeds and oregano into the meat mix, simmer for another 5 minutes, then let cool.

Preheat the oven to 180 ° C convection.

Breadcrumbs mix up to 2 tablespoons and half the gruyere cheese into the meat. Butter in a saucepan heat, stir and sauté flour. Stir and boil milk slowly. cooking is just over 5 minutes while stirring over low heat, season with salt, pepper from the mill, nutmeg and lemon juice, leave little cool. Whisk 2 eggs, stir with the remaining gruyere (up to 2 tablespoons) into the sauce. A baking dish with butter Brush. 1 egg mix with the mince. Line the mold with half the eggplant. emphasize the mince it, cover with remaining eggplant and cover with the sauce. The soft feta cheese crumble and give it. Sprinkle with the remaining cheese and breadcrumbs and bake in oven about 1 hour

Serve with parsley