approx. 120 ml (4 fl oz) oil
450 g (1 lb) minced beef or lamb
1 large onion, finely chopped
salt pepper
2 tablespoons tomato puree
4 tablespoons water
4 medium aubergines, peeled and sliced
300 ml (1/2) pint cheese sauce, made with 175 g (6 oz) cheese
450 g (1 lb) minced beef or lamb
1 large onion, finely chopped
salt pepper
2 tablespoons tomato puree
4 tablespoons water
4 medium aubergines, peeled and sliced
300 ml (1/2) pint cheese sauce, made with 175 g (6 oz) cheese
method
1. Heat 2 tablespoons of the oil in a frying pan and fry the meat and onion until browned.
2. Stir in salt, pepper, the tomato puree and water.
3. Cover and cook gently for 40 minutes.
4. Meanwhile, heat 2 tablespoons of the remaining oil in another frying pan.
5. Add one-third of the aubergine slices and brown on all sides.
6. Brown the rest of the aubergine slices in the same way, using the remaining oil.
7. Make alternate layers of the meat mixture and aubergine slices in a baking dish, finishing with aubergine.
8. Pour over the sauce.
9. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 40 minutes or until the top is golden brown.
2. Stir in salt, pepper, the tomato puree and water.
3. Cover and cook gently for 40 minutes.
4. Meanwhile, heat 2 tablespoons of the remaining oil in another frying pan.
5. Add one-third of the aubergine slices and brown on all sides.
6. Brown the rest of the aubergine slices in the same way, using the remaining oil.
7. Make alternate layers of the meat mixture and aubergine slices in a baking dish, finishing with aubergine.
8. Pour over the sauce.
9. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 40 minutes or until the top is golden brown.
serving amount
serves 4 - 6
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