Ingredients
2 aubergines, sliced
2 butter spoons
1 pound minced turkey or chicken (raised outdoors)
1 large onion, chopped
1 jalapeño pepper, chopped
1 tablespoon of tomato paste
1 teaspoon cumin
1/2 teaspoon of cinnamon
2 tablespoons chopped parsley
1/4 cup red wine
1/4 cup of water
1 beaten egg
1/4 cup grated Gruyere cheese
1/4 cup of spelled bread crumbs or other wheat-free bread
3 tablespoons of coconut oil
3 tablespoons of coconut flour
1 1/2 cup of warm milk
2 egg yolks
Process
Cut the aubergines into ½ inch slices; Season with salt, cover and set aside. Sauté minced meat in coconut oil until golden brown.
Add the onion, the jalapeño, the tomato paste, the cumin, the cinnamon, the parsley, the wine and the water.
Cook over low heat until the liquid is absorbed. Add the egg, cheese, and half the breadcrumbs. Preheat the oven to 350 ° F.
To prepare the sauce, melt 3 tablespoons of butter over low heat. Add the flour, mix and remove from heat. Add the milk-place back in the fire.
Cook the sauce until it thickens, add salt and pepper. Mix the yolks with a little of the sauce, and then integrate the rest of the sauce mixture.
Cook for 2 minutes over low heat.
In boiling oil, brown the aubergine slices on both sides. Grease the pan.
Sprinkle the bottom of the pan with the rest of the bread crumbs, cover with a layer of aubergines, then with a layer of meat.
Continue until you use all the slices. Finish with a layer of aubergines and cover with the sauce, sprinkle with the grated cheese and bake for 1 hour at 350 ° F.