Summary

Ingredients

• 1 ½ kg aubergine (s)
• 1 large onion (s), finely chopped
• 500 g beef, minced (minced meat)
• 2 cans tomato (s), cut into pieces
• 125 ml white wine
• 200 g sheep cheese, coarsely rated
• 100 g breadcrumbs
• 5 teaspoons oregano, dried
• 2 tablespoon parsley, finely chopped
• 0.5 ½ teaspoon, leveled cinnamon
• olive oil
• 750 ml milk
• 120 g semolina, fine
• 3 egg (s)
• 2 tablespoon butter
• salt and pepper
• nutmeg

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Instructions

1. Peel the aubergines in a striped pattern by alternating peeler strips, cut into 1.5 cm slices, season with salt, and let stand for 30 minutes.
2. Heat olive oil in a large pan over medium heat. Add the chopped onion and minced beef, cook for 5 minutes until the beef is browned and the onion is soft. Pour in the white wine and simmer for 2 minutes, then add the canned tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
3. Preheat the oven to 175°C (347°F).
4. Pat the aubergine slices dry with kitchen paper. Heat olive oil in a large skillet over medium-high heat and fry the aubergine slices in batches for 3–4 minutes per side until golden brown, then drain on paper towels. Let the meat mixture cool for 10 minutes, then stir in half the breadcrumbs, half the cheese, the parsley, and 1 beaten egg.
5. Brush a 30 × 25 × 7 cm baking dish with olive oil and sprinkle the remaining breadcrumbs on the bottom. Layer half the aubergine slices in the dish, pour the meat mixture evenly over them, then layer the remaining aubergine slices on top. Sprinkle the remaining cheese over the top.
6. For the semolina cream, heat the milk in a saucepan over medium heat until steaming. Whisk in the semolina and cook for 5 minutes, stirring constantly, until thick. Remove from heat and cool for 5 minutes. Whisk in 2 eggs, 2 tablespoons butter, salt, and nutmeg. Pour the semolina cream evenly over the layered aubergine and bake in the preheated oven for 60 minutes until golden brown.