I didn’t follow a recipe for this and I completely surprised myself. It’s also the first time I’ve ever cooked with an aubergine. I’ve always wondered what to do with one and I saw aubergine ‘canneloni’ on Pinterest and thought – I can do that with a lasagne. This dish is pasta free and you don’t miss it! 

1) Slice an aubergine and cook for 4-5 mins on either side using a griddle pan. Set aside.

2) in a large pan fry off an onion, add some minced beef and brown. Add one chopped yellow pepper and fry for another 5 mins.

3) pour over a tin of tomatoes, add a shake of dried basil, a big grind of black pepper and leave to simmer.

4) make the white sauce: melt 2 dessert spoons of butter in a pan. Stir in 1 dessert spoon of plain flour and create a ‘roux’. Pour over a cup of milk and put on the heat. Whisk until thickened and grate in some Parmesan.

5) assemble by placing the mince in a lasagne dish, then add the sliced aubergine on top. Pour over the white sauce and grate over some cheddar and Parmesan.

6) bake on 190 degrees C for 15-20 mins.

Serve up with garlic bread. Perfect autumn dinner. 

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