Aubergine Gratin

• Course:Dinner
• Preparation time: 35 Minutes
• Cooking time: 1 Minutes
• Quantity:8 Persons

Ingredients

1. 1.50 cup heavy whipping cream
2. 1000 gr. aubergine
3. 2 tbsp unsalted butter
4. 2 clove(s) garlic
5. 0.25 tsp ground nutmeg
6. 0.5 white onion
7. 0.75 cup dixie diner carb counters bread crumb mix, plain

Preparation instructions

Heat oven to 190°Celsius. Peel eggplant and slice lengthwise into ½ thick slices. Sprinkle with salt and place in a colander for 15 minutes to drain. In a saucepan melt butter over medium heat. Add onion and garlic; cook 3-4 minutes until softened. Mix in nutmeg and cream; cook 1 minute. Rinse eggplant slices and pat dry. Arrange slices in 9x13 baking dish. Pour cream mixture over eggplant. Sprinkle evenly with breadcrumbs. Bake 45 minutes until the cream is thickened, browned and bubbly and the eggplant is tender.

Aubergine Bake

• Course:Dinner
• Preparation time: 20 Minutes
• Cooking time: 30 Minutes
• Quantity:4 Persons

Ingredients

1. 30 gr. crumbled feta cheese
2. 4 tbsp parmesan cheese
3. 400 cup tinned diced tomatoes
4. 0.50 tsp chilli powder
5. 0.50 tsp ground cinnamon
6. 1 tsp spice paprika
7. 1 tsp ground cumin
8. 400 gr. ground lamb
9. 2 clove(s) garlic
10. 1 onion, fresh, med
11. 1 tbsp olive oil
12. 1 aubergine

Preparation instructions

Roast aubergine and set aside. Preheat oven to 375F/190C/Gas Mark 5. In a frying pan heat olive oil and saute onion until soft, then add garlic and saute another minute. Remove onion mixture to a bowl and crumble lamb into hot pan and saute until it browns. Add spices and salt and pepper. Return onion mixture to pan and add tomatoes and simmer until most of juices have disappeared. In a gratin dish make a layer of aubergine slices. Cover with half lamb mixture and crumble feta on top. Add another layer of aubergine slices and remaining lamb mixture. Sprinkle top with Parmesan and bake for 30 mins until cheese is golden brown