*  Exported from  MasterCook II  *


Recipe By     : St. Michael Cookbook
Serving Size  : 4    Preparation Time :3:00
Categories    : Main Dishes                      Ethnic - Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Aubergines,Medium-Sized -- Sliced & degorge
                        Vegetable Oil for Frying
   1                    Onion,Large,Chopped
   1      Clove         Garlic
     1/2  Teaspoon      Salt
 500      Grams         Lamb,Minced,Cooked -- (18 ounces)
   1      Teaspoon      Allspice or Cinnamon,Ground
   2      Tablespoons   Parsley,Fresh,Chopped
                        Pepper,Black,Freshly Ground
   1      Can           Hunt's Tomato Sauce -- (8 ounces)
 500      Grams         Potatoes,Parboiled,Peeled,Thinly Sliced -- (18 ounces)
  25      Grams         Butter -- (1 ounce)
  40      Grams         Flour -- (1 1/2 ounces)
 400      Milliliters   Milk,Hot -- (14 ounces)
          Pinch         Allspice,Ground
                        Salt & Freshly Ground Black Pepper
   1                    Egg Yolk

1)  Slice and salt the aubergines and allow to drain in a collander for 30 minutes.  Dry the aubergines thoroughly on a clean tea-towel or absorbent kitchen paper.

2)  Heat some oil and butter in a large frying pan and, when foaming, add enough aubergine slices to cover the bottom of the pan.  Fry until browned on both sides.  Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.  Fry the remaining aubergine slices in this way, adding more oil and butter when necessary.

3)  Fry the onion and garlic until golden in the same pan.  Stir in the lamb and fry until browned.  Add the allspice or cinnamon, parsley and pepper to taste, then stir in the tomato puree.

4)  Prepare the sauce:  Melt the butter in a saucepan.  Stir in the flour and cook for 1 to 2 minutes, stirring constantly.  Remove from heat and gradually add the hot milk, stirring vigorously.  When all the milk has been incorporated, return to the heat and bring to the boil, stirring constantly.  Lower the heat, add the seasonings and simmer gently until the sauce thickens.  Remove from heat and allow to cool slightly.  Beat the egg yolk in a mixing bowl, then beat a few spoons of the sauce into the egg.  Stir this misture into the pan of sauce, taste for seasoning and adjust if necessary.

5)  In a large ovenproof casserole dish, put alternate layers of meat and aubergines, starting and ending with a meat layer.  Put a layer of potatoes on top of this.  Spoon the sauce over the potatoes in the baking dish.

6)  Bake in a fairly hot oven 190° C (375° F) for 25-30 minutes (sauce topping will have risen and become golden).  Allow to cool a few minutes before serving.

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