Aubergine, red onion and minced beef bake
The mild red onion flavor is offset by
the spicy minced beef filling - use lamb if you prefer. You can scatter
grated cheese over the top and brown the dish instead of using almonds
and the egg custard.
Preparation time: 40 minutes
Cooking time: 1 hour
Serves 4
450g (1 lb) lean minced beef
2 tsp ground cumin
1 Tbsp ground coriander
1 tsp ground ginger
400 g (14 oz) can chopped tomatoes
1 Tbsp chopped fresh oregano
2 bay leaves
Salt and black pepper
2 medium aubergines, sliced
150 ml (5 fl oz) olive oil
1 large red onion, cut into thin rings
40 g (1.5 oz) flaked almonds
1 large egg, beaten
250 ml (9 fl oz) milk
Preheat the oven to 200C/400F/Gas Mark 6.
Cook the beef in a non-stick saucepan
over a high heat until the fat and juices start to run. Add the spices
and continue to cook until the meat is well browned.
Add the tomatoes, oregano, bay leaves and
some seasoning, then leave to simmer for about 20 minutes. Season again
to taste.
Fry the aubergine slices in two batches
in a large frying pan. They will absorb all the oil and try to demand
more, but don't give in! Fry until lightly browned.
Arrange half the aubergine slices in the
base of a buttered ovenproof dish, then pour on the beef. Cover with
the remaining aubergine, pressing them down well into the browned beef.
Separate the onion into rings and arrange
them over the aubergine. Cover the foil then bake in the preheated oven
for 40 minutes.
Lower the oven temperature to
170C/325F/Gas Mark 3. Remove the bake from the oven, take off the foil
and scatter the almonds over the onions.
Beat the egg with the milk, add a little
seasoning then pour the mixture over the almonds. Return to the oven
for a further 15 to 20 minutes, until the topping is set. Serve hot
with freshly cooked vegetables in season.
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