It’s no secret that I flipping love an aubergine. I could eat it every day and I wouldn’t get bored by it, it’s my absolute favourite! The boyfriend loves a spag Bol, and I thought what can I do that’s similar but not the same thing and how can I make it that bit different? Use aubergines instead of pasta! This is actually much easier than you’d imagine and making it up on the spot I thought ‘oh god what is this going to be like’ – turns out – freaking GREAT.
Ingredients – serves 4
2 x aubergine, sliced lengthways about half cm thick
500g beef mince
400g chopped tomatoes
1 onion, finely chopped
2 garlic cloves, grated
1 beef stock pot (like this) (no water necessary just the pot)
1 tsp cumin
1 tsp paprika
1 tsp chilli powder
2 tbsp Worcester sauce
25g plain flour
15 fl oz (445ml) milk
Sprinkling of parmesan
Add a few tablespoons of oil into a bowl and add the aubergine slices, mix to ensure each piece is covered in oil.
Heat a griddle pan to a hot heat and add the slices as many at a time a few minutes each side. You don’t want these to be too soft!
When you’re ready, in a large frying pan add the onion and garlic for a few minutes until soft, followed by the mince, tomatoes, cumin, paprika, chilli powder, Worcester sauce and the beef stock pot. Stir and pop a lid on the pan. Keep this simmering away for about 15 minutes, stirring occasionally.
Meanwhile, make the white sauce by first letting the butter melt in a saucepan on a medium heat. Remove from the heat and whisk in the flour until almost dough like. Pop back on the hob and gently pour in the milk, a little at a time, whisking carefully to not get lumps. When this is all poured in, let it come to the bowl. Keep an eye out and keep whisking to avoid lumps. It should start to thicken nicely.
Now it is time to layer up!
In a deep pan add a layer of mince mix, layer aubergine slices on top and finish with some white sauce poured over. Continue until you are at the top and the top layer is white sauce. Grate over a little parmesan and pop in the oven for about 15 minutes until the cheese melts nicely on top!
Honestly, this just work so so well – I recommend it!
Love, A x