Greek Lamb Casserole
|Eggplant||1 1⁄4 Pound (Aubergines)|
|All purpose flour||1 Ounce|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated gruyere cheese||1⁄4 Pound|
|Nutmeg||1⁄2 Teaspoon, grated|
|Chopped onions||7 Ounce|
|Crushed garlic||2 Clove (10 gm)|
|Boneless lamb shoulder||1 1⁄4 Pound|
|Dried oregano||1⁄2 Teaspoon|
|Tomato paste||3 Ounce (Puree)|
|White wine||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
Rinse the eggplant (aubergines) under plenty of cold running water.
Pat dry on kitchen paper.
Remove the stalks and cut into slices.
Put in a strainer, sprinkle with salt and leave to drain for 30 minutes.
Put the butter into a bowl and melt in the microwave oven for 1 minute on HIGH.
Sprinkle over the flour, mix well and add the milk, stirring until the mixture is smooth.
Cook for 3 minutes on HIGH, whisking after every minute.
Add the gruyere and mix thoroughly.
Break the eggs into another bowl, whisk with a fork and add to the sauce.
Add the grated nutmeg and salt and pepper to taste.
Put the onions and garlic in a large casserole.
Cover and microwave on HIGH for 4 minutes.
Remove as much of the fat as possible from the lamb, cut into pieces and grind (mince) in a food processor.
Season with salt and pepper.
Add the oregano.
Mix the sugar with the tomato paste (puree) and white wine.
Rinse the eggplant (aubergines) under plenty of cold running water and pat dry on kitchen paper.
Add to the onions in the casserole, pour over the olive oil and mix well.
Cover and microwave on HIGH for 6 minutes.
Add the meat and tomato paste (puree) to the eggplant (aubergines).
Cover and microwave on HIGH for 5 minutes.
Stir the contents of the casserole thoroughly, breaking up any clumps of meat with a fork.
Taste and adjust the seasoning.
Pour the mixture into a serving dish and smooth the surface.
Pour over the cheese sauce.
Microwave, uncovered, for 2 minutes on HIGH or, alternatively, slide the dish under a conventional broiler (grill) for 3-4 minutes.