THE CHARRED EGGPLANT SLABS

(Our Play on Classic Moussaka)

THE CHARRED EGGPLANT SLABS

Ingredients: 2 Large Eggplants (sliced into 1cm rounds), 500g Lamb or Beef mince, 1 Large onion (pureed), 3 cloves Garlic, 2 Tomatoes (pureed), 1 tsp Cinnamon, 1 tsp Dried Oregano, 1 tsp Black pepper, 500ml Béchamel sauce, 1 Egg yolk...

Ingredients

  • 2 Large Eggplants (sliced into 1cm rounds)
  • 500g Lamb or Beef mince
  • 1 Large onion (pureed)
  • 3 cloves Garlic
  • 2 Tomatoes (pureed)
  • 1 tsp Cinnamon
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 500ml Béchamel sauce
  • 1 Egg yolk
  • 100g Feta (crumbled)

Cooking Method

  1. The Scorch Grill eggplant slices on maximum heat until blackened and soft; remove.
  2. The Architect Fry meat and onion puree until the water evaporates and a dark crust forms.
  3. The Bloom Add spices and garlic with a 30ml splash of red wine; the steam will release the woody cinnamon oils.
  4. The Swell Add tomato puree; simmer for 15 minutes until it reduces to a thick red lacquer.
  5. The Marriage Layer eggplant and meat in a dish; whisk egg yolk into béchamel and pour over. Top with Feta.
  6. The Bake Roast at 190°C for 30 minutes until the top is a charred, bubbling gold.

Cuisine: Balkan

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