Meat mains‎ > ‎


This is a low calorie version of the traditional dish
- 400g minced lamb
- 3 small shallots, chopped finely
- 1/2tsp oregano (or mixed Italian herbs)
- 2tbsp tomato purée
- 1 drop garlic purée (to taste)
- 2 bay leaves
- 2tbsp flour
- 75ml red wine (fairly good quality)
- 400ml lamb stock
- 2aubergines, sliced in 1/2cm rounds
- olive oil to brush the aubergine slices
- salt and pepper
For the White sauce:
- 400ml semi-skimmed milk
- 3tbsp cornflour
- 1tbsp crème fraîche (for a little luxury!)
- salt and white pepper
A little Parmesan to sprinkle over the sauce before cooking

Place the meat and shallots in a deep frying pan/wok and brown. Cook for about 10mn. 
Add the herbs, tomato purée and sprinkle wth the flour. Stir well, add the wine and stock stirring continually until it simmers. Season and cook for a further 10 to 15 min.
Slice the aubergines, brush with oil and grill until golden. Keep aside.
Make the white sauce by mixing the cornflour with the milk adding a little at a time. Heat until thick stirring all the time. Season.
Place a layer of meat sauce in an ovenproof dish, place a layer of aubergines on top. Continue until all meat and aubergines are used up. (I just do 2 layers in a fairly large dish)
Pour the White sauce over the top, sprinkle with Parmesan and cook in a medium oven (190 degrees centigrade) for about 1/2hr or until golden brown.
Serve with crusty olive bread and extra vegetables if liked.