Aubergine And Bean Casserole Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Onions | 2 | |
| Carrots | 4 | |
| Celery stick | 2 | |
| Lamb neck | 1 Kilogram | |
| Seasoned flour to coat | ||
| Large aubergine - 1, about 225 g (8 oz), sliced | ||
| Vegetable stock | 450 Milliliter | |
| Haricot | 100 Gram, dried | |
| Tomato puree | 1 Tablespoon | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
MAKING
1 In a large frying pan, heat the oil.
2 Saute the onions, carrots and celery for about 5 minutes.
3 Remove from the pan.
4 Lightly toss the trimmed lamb in the seasoned flour to coat.
5 Fry in the same pan until well browned.
6 Return the vegetables to the pan.
7 Add in the aubergine.
8 Pour over the stock and stir in the remaining ingredients.
9 Bring to a boil.
10 Simmer, covered for 2 1/2 hours until the meat and beans are tender.
11 Allow to cool (preferably overnight) .
12 Remove the surface fat.
13 Reheat for 15 to 20 minutes.
SERVING
14 Can be served with a crisp salad and jacket potatoes.
1 In a large frying pan, heat the oil.
2 Saute the onions, carrots and celery for about 5 minutes.
3 Remove from the pan.
4 Lightly toss the trimmed lamb in the seasoned flour to coat.
5 Fry in the same pan until well browned.
6 Return the vegetables to the pan.
7 Add in the aubergine.
8 Pour over the stock and stir in the remaining ingredients.
9 Bring to a boil.
10 Simmer, covered for 2 1/2 hours until the meat and beans are tender.
11 Allow to cool (preferably overnight) .
12 Remove the surface fat.
13 Reheat for 15 to 20 minutes.
SERVING
14 Can be served with a crisp salad and jacket potatoes.
Chef
