Ingredients: |
Ingredients: 200g short macaroni
50ml oil
2 onions, chopped
3 cloves garlic, crushed
600g brinjals, cubed and degorged
5ml dried origanum
5ml sugar
salt & milled black pepper
2 bay leaves
125ml white wine
500g ripe tomatoes, skinned and chopped
SAUCE:
60ml butter
75ml flour
750ml milk
1ml ground nutmeg
1ml ground cinnamon
50ml grated Parmesan cheese
2 eggs, beaten
Greek Garlic Bread
1 Crusty White Loaf
250g butter
3-4 garlic cloves, crushed
50ml sesame seeds
5ml fried marjoram
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Directions: |
Directions:Boil macaroni in plenty of salted water, drain and toss with a little olive oil. Heat oil in large pan and add onion, garlic and rinsed and dried binjal cubes. Toss for a few minutes until shiny, then add origanum, sugar, seasoning, bay leaves, wine and tomatoes, Mix well, then cover and simmer slowly for 25 minutes or until soft and juicy, stirring occasionally to mash up tomatoes. Make a white sauce with butter, flour and milk. Season and add spices. Stir a little into eggs, then return to sauce, add half the cheese, and give a good whisk.
Oil a 30x20x7cm baking dish and cover base with half the macaroni. Top with half the vegetable sauce. Reheat these layers. Pour the white sauce over the top, sprinkle with rest of Parmesan and bake at 180º C for 45 minutes. Switch off oven and leave for 15 minutes. Serve with Greek garlic bread and salad.
Greek Garlic Bread
Sliced bread, buttered with garlic, cheese and sesame seeds and baked.
Use a fat, crusty white loaf, and slice 2cm thick. Mash 250g soft butter with 3-4 garlic cloves of crushed garlic; a few grinds of black pepper; 50ml sesame seeds and 5ml dried marjoram. Brush a baking tin with oil, lay bread sliced on it, spread with butter mixture, then turn over and repeat, Bake at 160º C for 20 minutes, turn sliced and bake until golden brown. Serve hot. Alternatively, toast bread on one side, spread untoasted side generously with butter mixture, then grill until bubbling. |
This recipe for Pasta and Brinjal Casserole, by 