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Lamb-Eggplant Ramekins

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  Eggplant 1 Medium, pared and cut in 0.25-inch-thick slices
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Onions 4 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Ground lamb patties 1⁄2 Pound
  Ground beef 1⁄2 Pound
  Tomato sauce 8 Ounce
  Salt 1 1⁄2 Teaspoon
  Oregano 1 Teaspoon, crumbled
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Ground nutmeg 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Bread crumbs 1⁄2 Cup (8 tbs) (1 Slice)
  Eggs 2 , separated

1 Brown eggplant slices, a few at a time, in olive oil or vegetable oil in a medium-size frying pan, adding oil as needed.
Drain well between layers of paper toweling; set aside for Step 6.
2 Saute onions and garlic just until soft in same pan, adding more oil if needed.
Stir in lamb patties and ground beef, breaking up meats with a fork, then stir in tomato sauce, 1 teaspoon salt, and oregano; cover(Save remaining 1/2 teaspoon salt for Step 4).
3. Simmer 30 minutes; remove from heat; let cool while making topping.
4 Melt butter or margarine over low heat in a small saucepan.
Stir in flour, saved 1/2 teaspoon salt, and nutmeg; cook, stirring all the time, just until mixture bubbles.
Stir in milk slowly; con-tinue cooking and stirring until sauce thickens and boils 1 minute.
5 Stir bread crumbs and unbeaten egg whites into cooled meat mixture.
Beat egg yolks slightly in a small bowl; stir in a generous 1/2 cup of hot sauce; quickly stir back into mixture in saucepan.
Cook, stirring constantly, over medium heat 3 minutes, or until thick.
6 Make 2 layers each of eggplant slices and meat mixture in each of 8 greased individual baking dishes; pour sauce over tops.
Cover and chill.
7 One hour and 10 minutes before serving time, uncover casseroles; place in a cold oven; set heat control at moderate (350°).
Bake for 1 hour and 10 minutes, or until custard topping is a rich golden brown.
Garnish each with a green pepper ring and ripe olives.

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Lamb-Eggplant Ramekins Recipe