Hash with Aubergine

A delicious way of using up leftover boiled or roasted beef, Hash with Aubergine is also economical in its use of meat.

This is an ideal meal for the family and only needs a freshly cooked green vegetable to accompany it.

6-8 SERVINGS

1 large aubergine

1 tablespoon salt

½ tablespoon beef dripping

1 small onion, chopped bacon slice, rind removed and diced

1 tablespoon flour

2 tablespoon tomato puree

2 oz. mushrooms, wiped clean and finely chopped

10 fl. oz. cups beef stock

2 teaspoon black pepper

2 teaspoon dried parsley

2 teaspoon dried thyme

1 lb. cooked beef, chopped

1 tablespoons chopped fresh parsley

Made with vegetables, herbs and beef, Hash -with Aubergines makes an excellent family meal.

8 teaspoon garlic salt

2 tablespoons vegetable oil

2 tomatoes, sliced

1 oz. fresh breadcrumbs

1 oz. Cheddar cheese, grated

1 tablespoon melted butter

Cut the aubergine into thin slices and place them in a colander. Sprinkle over the salt and set the aubergine aside to degorge for 30 minutes. Dry the aubergine slices on kitchen paper towels. Set aside.

In a medium-sized saucepan, melt the beef dripping over moderate heat. Add the onion and bacon and fry, stirring occasionally with a wooden spoon, for 6 to 8 minutes or until the onion is brown. Add the flour and, stirring constantly, cook for 3 to 4 minutes or until the flour turns a golden colour.

Remove the pan from the heat and stir in the tomato puree, mushrooms, beef stock, pepper, dried parsley and thyme. Return the pan to the heat and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Remove the pan from the heat. Stir in the chopped meat, fresh parsley and garlic salt and set aside.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, heat the oil over moderate heat. Add the aubergine slices and fry them for 6 to 8 minutes on each side or until they are lightly browned and have softened. Add more oil to the pan, if necessary. Remove the pan from the heat.

Place half the meat mixture in a large ovenproof dish. Cover the meat mixture with the aubergine slices and spoon the remaining meat mixture on top. Place the tomato slices over the top of the meat mixture and sprinkle with the breadcrumbs and cheese. Sprinkle the melted butter over the breadcrumbs and cheese and place the dish in the oven. Bake the hash for 25 minutes or until the top is golden brown and crisp.

Remove the dish from the oven and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus