Ingredient:
5 aubergines
3 long zucchini
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1kg of veal and beef grounded meat
Onions
Garlic
Tomato paste
6 fresh tomatoes
1 cinnamon stick
Bay leaves
Fresh Rosemary
2 egg whites
1 egg
Salt
Pepper
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120 gr butter
120 gr flour
1.5 L milk
Cheese
2 eggs
Method:
The first thing I did was to slice my aubergines and salted them added them in a strainer to get rid of the bitterness, for at least 30 minutes.
I sliced my zucchini and fried them in sunflower oil.
Once they were cooked I have put them in a strainer to get rid of the excess of oil.
I am rinsing the aubergines and dry them well before frying them too.
They also go in the strainer to get rid of the excess of oil.
I’m sautéing the ground meat in a pan with no oil. When it’s done, I take it out of the pan and place it in a bowl.
I’m sautéing the onion in a pan, then adding the garlic and tomato paste.
Return the meat, fresh tomatoes (grated), and all herbs, salt, and pepper to taste.
I let it cook for a couple of hours on low heat.
I take the cooked sauce off the stove and set it aside to cool.
My béchamel is the last thing I’m making.
I’m putting the milk, a couple of bay leaves, and an onion in a skillet with four cloves on it. I’m slowly heating the milk till it reaches 90 degrees Celsius.
In a separate pan I am frying the butter and then adding the flour. Frying them for 2-3 minutes and then remove them from the stove.
When the milk is ready I put the milk in the roux and put it back on the heat and toss all the time until it makes 5 bubbles.
Out of the best I add the grated cheese and some minutes later when it’s a bit cooled down I add the lightly beaten eggs.
In an oven pan I alternate 2 layers of aubergines, zucchini, sauce and finishing with the béchamel.
I am adding some more cheese and put it in the oven at 180 C for 50 minutes until there is a golden crust.
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