This is a tasty way of using leftover lamb and makes an interesting supper dish. You can substitute beef stock for the chicken stock. Serve with boiled potatoes and a green salad.
1 tablespoon plus
4 teaspoon salt
1 lb. mushrooms
1 oz. butter
1 medium-sized onion, chopped
1 garlic clove, crushed
4 tablespoons flour
1 pint chicken stock
1 green pepper, seeded and chopped
1 lb. cooked lamb, diced
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 tablespoons fresh breadcrumbs
½ teaspoon freshly ground black pepper
Cut the aubergines into 1-inch cubes. Place the cubes in a colander, sprinkle with 1 tablespoon of salt and leave to drain for 30 minutes. Rinse under cold running water and dry on kitchen paper towels.
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200CC).
Chop the mushrooms into thick slices. Melt
1 tablespoon of butter in a medium-sized frying-pan and fry the mushrooms for
10 minutes. Set aside.
2 tablespoons butter in a medium-sized saucepan and fry the onion and garlic until they are golden. Add the flour and stir with a wooden spoon until it is well blended. Stirring constantly, gradually add the chicken- stock to the pan. Continue cooking until the sauce is thick and smooth.
Place the aubergine cubes, mushrooms, green pepper, lamb, oregano, rosemary, ½ teaspoon of salt and the pepper into an ovenproof casserole.
Pour the sauce into the casserole and stir gently to mix.
Cover the top with the breadcrumbs, dot with the remaining butter and bake in the oven for 30 minutes or until the top is golden.