FRIJE

Instructions

• 1.   Meat preparation:
• 2.   Dry fry the ground meat in a non-stick pan, breaking it up with a fork (like for a bolognese sauce) and season with salt, pepper, and a pinch of dried oregano.
• 3.   Set aside.
• 4.   Vegetable preparation:
• 5.   Wash the eggplant and cut it into cubes (without peeling it).
• 6.   Peel and chop the onion and garlic clove.
• 7.   Heat a tablespoon of olive oil in a saucepan and sauté the onion until translucent.
• 8.   Add the diced eggplant. Sauté for 5 minutes, stirring.
• 9.   Add the peeled tomatoes with their juice, garlic, salt, pepper, bouquet garni, and a good pinch of dried oregano.
• 10.   Mix well and simmer covered (with the lid slightly ajar) for 20 minutes.
• 11.   If there is too much liquid after 20 minutes, let it reduce a bit without the lid. Remove the bouquet garni.
• 12.   Mix the ground meat with the vegetables.
• 13.   For the mashed potatoes:
• 14.   Peel the potatoes and cook them in salted water for about 20 minutes (depending on the size of the potatoes).
• 15.   Drain the potatoes and mash them using a potato masher.
• 16.   Add a knob of butter, milk, pepper, grated nutmeg, and a "good" drizzle of olive oil (about 3-4 tablespoons).
• 17.   Mix well. The mashed potatoes should be neither too dry nor too soft.
• 18.   Then add 50g of freshly grated Parmesan cheese and mix well.
• 19.   Assembling the dish:
• 20.   In an ovenproof dish, layer the mashed potatoes, then the vegetable-meat mixture, and finish with a layer of mashed potatoes.
• 21.   Sprinkle with grated Parmesan cheese. Cover with aluminum foil.
• 22.   Preheat the oven to 180°C (350°F). Place the dish in the oven and bake for 25 minutes. Remove the aluminum foil and let it brown for 5 minutes.
• 23.   Serve hot. Enjoy your meal!

Notes & Suggestions

• https://www.marmiton.org/recettes/recette_hachis-parmentier-agneau-aubergines-de-marielle_44163.aspx

Nutritional information *