Friday, July 3, 2015


   5 servings
2 eggplants, sliced
2 tablespoons butter
1 pound ground lamb (grass-fed) (PT), or ground chicken (CT)
1 large onion, chopped
1 jalapeno pepper, chopped
1 tablespoon tomato paste
1 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons chopped parsley
¼ cup red wine
¼ cup water
1 egg, beaten
¼ cup Gruyere cheese, grated
¼ cup bread crumbs from spelt or other wheat-free bread
3 tablespoons butter
3 tablespoons flour
1½ cups warm milk
2 egg yolks
   1. Slice eggplant into ½ inch slices; salt, cover and set aside. Melt butter and sauté the lamb until browned. Add onion, jalapeno, tomato paste, cumin, cinnamon, parsley, wine and water.
   2. Simmer until liquid is absorbed. Stir in egg, cheese, and half the bread crumbs. Preheat oven to 350°F.
   3. To prepare sauce, melt 3 tablespoons butter on low heat. Add flour, stir, and remove from heat. Stir in milk - return to heat. Cook sauce till thick, add salt, and pepper. Combine egg yolks with a little of the sauce and then stir into the rest of the sauce mixture. Cook for 2 minutes on low heat.
   4. Brown eggplant slices on both sides in hot oil. Grease casserole dish. Sprinkle bottom with remaining bread crumbs, cover with layer of eggplant, then a layer of meat. Keep going until all is used. Finish with eggplant and cover with sauce, sprinkle with grated cheese and bake for 1 hour at 350°F.

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