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Gwen Baker UK SAP HCM Consultant










Gwen Baker




1 Courgette, (Zucchini) sliced


Flour for dredging

Olive Oil, Regular (not extra virgin)

1 lb Ground Lamb for non-vegetarian - or

1 lb Kidney Beans can for vegetarian

1 Red Bell Pepper, coursely chopped

5 whole cloves garlic

1/4 c Parmesan, grated

Béchamel Sauce, (recipe follows) ¬≤

Spicy Tomato Sauce

1 c Mushrooms, sliced

- Preheat broiler.

- Slice aubergine and courgette and allow slices to drain on paper towels for at least 30 minutes, turning once.

- Lightly dust aubergine and courgette slices in flour, seasoned with salt and pepper.

- Coat baking pan with the olive oil.

Place the vegetable slices on the pan, turning to lightly coat with oil, and brown both sides under broiler.

- Heat a large, heavy pan over medium high heat.

When it is hot, (add the ground lamb, if non-vegetarian,) add the pepper, then the mushrooms and the Spicy Tomato Sauce.

- Add beans if vegetarian.

- Simmer uncovered for 30 - 40 minutes.

Remove the whole spices, if you can find them.

- Toward the last, make the béchamel sauce.

² - Arrange the aubergine and courgette in one layer on a baking dish lightly covered with oil.

- Spoon the sauce over and sprinkle with the parmesan and parsley.

- Spread the béchamel in a thin layer over the top.

Sprinkle with nutmeg.

- Bake in a 400ºF (200ºC) oven for approximately 30 minutes.

Allow to set for 15 minutes before serving.

* Mushrooms and/or any compatible vegetables may also be added, especially if making the vegetarian version of this dish.

¬≤ Do not be tempted to increase the béchamel.

The combination of fresh vegetables and spices make this dish seem rich enough, so that only a thin layer of béchamel is needed to make it authentic.

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