Ingredients
- 3 aubergines
- 500 g minced lamb
- 1 onion
- 2 garlic cloves
- 400 g crushed tomato
- 1 teaspoon cinnamon
- 500 ml milk
- 50 g butter
- 50 g flour
- 50 g grated cheese
- 4 tablespoons olive oil
- 1 teaspoon salt
Step-by-step
Using a different robot? Switch it here:
- Slice the aubergines, salt them and roast them in the oven for 15 minutes, set aside.
- Put onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Saute with the oil 6 min/120°C/spoon speed.
- Add the meat and the cinnamon and cook 8 min/120°C/reverse/spoon speed.
- Add the tomato and the salt and set 12 min/100°C/reverse/spoon speed, set aside.
- Without washing the mixing bowl put butter, flour and milk and make the bechamel 8 min/90°C/speed 4.
- Assemble in a dish layers of aubergine and meat and cover with bechamel.
- Sprinkle the cheese and bake 30 minutes at 180°C until golden.
- Let rest 10 minutes before cutting.
Tips
- Salting the aubergine reduces bitterness and excess oil.
- Resting makes it easier to cut clean portions.
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