December 28, 2014


Large eggplant - 1
Minced mutton - 1 cup
Tomatoes - 1 cup (chopped)
Onion - 1 (finely chopped)
Garlic cloves - 2
Vinegar - 1 tbsp
Parsley - 2 tbsp(chopped)
Butter - 1/4 cup
Milk -2 cups
Oil - 4 tbsp
Nutmeg -  a pinch
Grated cheese - 1/4 cup
Salt and pepper to taste


  • Cut eggplant into roundels. Apply salt and pepper. Let it stand for 10 minutes. Fry them in 2 tbsp of oil. Keep aside.
  • Heat the remaining oil, fry onion, garlic, tomatoes and parsley. Add meat, stir fry for one minute.
  • Add the vinegar and water.
  • Cover and cook for 15-20 minutes or until done. Keep aside.
  • Melt butter in  a pan. Stir in the flour. Slowly add milk and nutmeg without lumps. Bring it to a boil, stirring constantly, so that there is no lump formation. Keep aside.
  • Take an oven proof dish, place a layer of eggplant. Top it with half the meat. Then place another layer of eggplant followed by topping the remaining meat.
  • Pour the prepared white sauce on top. Sprinkle grated cheese.
  • Bake it in a preheated oven 180 C for 35-40 minutes.
  • Serve piping hot.

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