■600 g minced meat ■1 onion & 2-3 garlic cloves ■Red wine ■Cumin, oregano, sea salt & freshly ground black pepper ■1 tin of whole plum tomatoes ■1 bay leaf ■3 medium sized aubergines ■1 bag of grated cheese (half mature cheddar, half mozzarella) ■Half a pot of Crème Fraiche Fry the onion and garlic on medium heat in some olive oil. Turn up the heat and add the mince. When the mince is broken up and browned add a tin of plum tomatoes (crush them with your hands), some red wine (or balsamic vinegar), oregano, salt and pepper and 1 bay leaf. Let it simmer for at least 2 hours. My boyfriend did the mince the day before which is even better.
Put the oven on 200 degrees C and grill. Slice the aubergines lengthways. I cut the ends off and cut the aubergine “standing” in about 0,5 cm slices. Place them on a baking sheet (do not salt them or put olive oil or they will get mushy). Take them out when they look grilled. It doesn’t matter if they look quite dry –they will soak up in the gratin. Keep the oven on same heat but turn off grill.
Get your ovenware and start with a thin layer of mince in the bottom. Spread a thin layer of crème fraiche on top and some grated cheese. Put a layer of aubergine just like you would with the pasta in a lasagne. Add another layer of mince, crème fraiche and cheese and so on. End with a layer of mince +CF and cheese and make sure to push down any aubergine sticking up. Bake in the oven until it looks like in the picture, I think it took around 40 minutes. Serve with a fresh green leaves salad.
Hey! This looks delicious! I made this twice, but I wouldn't mind a different recipe ;) Is it a secret?
ReplyDeleteHi,
ReplyDeleteill copy my friends recipe from her blog:
Melanzana
■600 g minced meat
■1 onion & 2-3 garlic cloves
■Red wine
■Cumin, oregano, sea salt & freshly ground black pepper
■1 tin of whole plum tomatoes
■1 bay leaf
■3 medium sized aubergines
■1 bag of grated cheese (half mature cheddar, half mozzarella)
■Half a pot of Crème Fraiche
Fry the onion and garlic on medium heat in some olive oil. Turn up the heat and add the mince. When the mince is broken up and browned add a tin of plum tomatoes (crush them with your hands), some red wine (or balsamic vinegar), oregano, salt and pepper and 1 bay leaf. Let it simmer for at least 2 hours. My boyfriend did the mince the day before which is even better.
Put the oven on 200 degrees C and grill. Slice the aubergines lengthways. I cut the ends off and cut the aubergine “standing” in about 0,5 cm slices. Place them on a baking sheet (do not salt them or put olive oil or they will get mushy). Take them out when they look grilled. It doesn’t matter if they look quite dry –they will soak up in the gratin. Keep the oven on same heat but turn off grill.
Get your ovenware and start with a thin layer of mince in the bottom. Spread a thin layer of crème fraiche on top and some grated cheese. Put a layer of aubergine just like you would with the pasta in a lasagne. Add another layer of mince, crème fraiche and cheese and so on. End with a layer of mince +CF and cheese and make sure to push down any aubergine sticking up. Bake in the oven until it looks like in the picture, I think it took around 40 minutes. Serve with a fresh green leaves salad.