| Ingredients:
6 aubergines
6 spring onions
300 g minced beef
2 dessertspoons butter
1 tomato, skinned, seeded and crushed
2 dessertspoons finely chopped fresh
parsley
12 dessertspoons bechamel sauce
(ready-made or home-made as for Mousaka)
salt, pepper, sugar
100 g kefalograviera cheese, or
Italian sardo or Parmesan, grated
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| Instructions:
1. Wash aubergines. Cut in half
lengthways, scoop out pulp, chop finely. Fry shells,
place, inside up, on oven trays and sprinkle with
salt and pepper.
2. Heat butter in pan, add onion, cook, stirring,
until onion is soft. Add mince, cook, stirring,
until well browned. Add chopped pulp, crushed
tomato, parsley, salt and pepper,
1 teaspoon sugar and half a cup of water.
Bring to the boil, simmer until sauce is reduced.
3. Fill aubergine shells with mince mixture. Spread
bechamel sauce over aubergines,
sprinkle with grated cheese and pour melted butter
over the top. Add half a cup of water
to oven dish and bake in a moderate oven until
lightly browned.
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