* 600g of lamb (or beef) meat
* 3-4 eggplants
* 3-4 potatoes
* 2 small onions
* 400 gr. chopped tomatoes
* Borges Extra Virgin Olive Oil
* 3 teaspoons of cinnamon
* 125 gr. grated Emmental cheese
* 1 small glass of white wine
Bechamel sauce (if purchased, you’ll need about 400 ml):
* 1 tablespoon butter
* 1 tablespoon flour
* ½ liter milk
Paso a pasoStep 1: Cut and fry the onions in a frying pan.
Step 2: Add the tomatoes and wine, and cook for 5 minutes over high heat.
Step 3: Add minced meat, salt, cinnamon and black pepper, mix well and cook 5 minutes over high heat. After that, turn it down and cook (25-30 minutes).
Step 4: If you haven’t bought bechamel sauce, we’ll prepare it now. Put a tablespoon of butter in a pan and when it melts add the flour and fry to eliminate raw taste. Add the milk gradually and stirring continuously as it thickens. Add the nutmeg.
Step 5: Meanwhile, cut the potatoes into 1cm slices and eggplants into 0.5 cm. Fry them separatelly in plenty of extra virgin olive oil. Use a plate with paper towels to remove the excess of oil.
Step 6: Prepare the dish, first placing a layer of potatoes, then a layer of eggplants, then a layer of meat, and repeat once more.
Step 7: Pour bechamel sauce and then the grated cheese, and bake 40-45 min (oven preheated to 200 degrees).
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