Macaroni Casserole with Ground Lamb and Eggplant
A hearty pasta bake featuring ground lamb, eggplant, tomatoes, basil, Gruyère cheese, eggs, and heavy cream. Try this and more recipes from Spoonsparrow!
Ingredients
- 300 g macaroni
- 1 shallot (finely chopped)
- 1 Garlic clove
- 4 tbsp olive oil
- 300 g ground lamb
- 2 eggplant (sliced into 1 cm thick slices and salted)
- 2 tbsp basil (finely chopped)
- Salt
- black pepper (freshly ground)
- 1 tomato
- 150 g Gruyère cheese (grated)
- 2 Eggs
- 200 ml heavy cream
Instructions
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1.
Cook macaroni in boiling salted water until al dente, drain and set aside.
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2.
Sauté shallot and pressed garlic in olive oil until translucent; add ground lamb and cook while stirring until crumbly. Drain tomato through a sieve, roughly chop, and add to the lamb; simmer for about 10 minutes, season with salt and pepper, then stir in basil.
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3.
Pat eggplant slices dry and fry them in a pan with oil, then add to the lamb-tomato sauce.
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4.
Layer macaroni alternately with the sauce in a heatproof baking dish.
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5.
Whisk together cream, eggs, and cheese; pour over the layered casserole.
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6.
Bake in a preheated oven at 180°C for about 45 minutes until golden and bubbly.
