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. |