Aubergine Boats ( Meat Stuffing With Gruyere and Cognac) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Tastes like mousakka but more elegant on a plate. Ingredients:
2 aubergines |
200 g minced beef |
2 onions, chopped finely |
100 g gruyere |
30 g flour |
1 lemon |
300 ml milk |
4 tablespoons chopped tomatoes |
1 egg |
nutmeg |
1 tablespoon chopped fennel |
1 tablespoon chopped parsley |
1 tablespoon cognac |
olive oil |
30 g butter |
salt and pepper |
Directions:
1. Cut the aubergines in half lenghtwise. Score the flesh and cook in a frying pan with 3 tbsp oil, flesh side down for 5-6 minutes.
2. Cool then dig out the centre taking care not to break the skin. Take the flesh and chop into small chunks.
3. saute the onions in 2 tbsp oil, when soft add the meat and after 4 minutes add the tomatoes, aubergine flesh and cognac. Season and cook for 3 minutes. Ad the herbs.
4. In a small pan cook the butter together with the flour for a minute, then add the warmed milk and with the help of a whisk cook for 4 minutes to make a bechamel sauce. Set aside and add half the gruyere to the bechamel as well as the juice of half a lemon. Season with salt and pepper and a pinch of nutmeg.
5. When it cools to just warm add the egg and mix.
6. Fill the aubergine boat, alternating with layers of meat and bechamel, then finishing with a good sprinkling of grated gruyere.
7. Bake in a preheated oven at 220C.
|
|