First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adulterated from thebittenword.com
1 Eggplant, diced
1⁄4 cup extra-virgin olive oil
3 cloves garlic, crushed
1 medium onion, minced
1 lb. ground beef, pork, or lamb
2 cups diced tomatoes (canned or fresh)
1/2 cup dry red wine
1 Tbls. dried oregano pinch of freshly grated nutmeg, to taste
1⁄4 tsp. ground cinnamon
1⁄ 8 tsp. ground cloves
2 Tbls. unsalted butter
4 Tbls. Flour
1 cup milk
1 cup finely grated Parmesan cheese
2 egg yolks
Sauté eggplant in hot olive oil with onion, garlic, spices plus salt and pepper to taste. Stirring, cook until eggplant is tender, pour into a bowl to rest. In same skillet over medium-high heat, crumble ground meat and brown thoroughly, breaking it into small pieces with a wooden spoon, season with salt and pepper. Stir in tomatoes and wine and bring to a simmer. Cook over medium-low heat, stirring occasionally. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking constantly, until smooth with slightly toasted aroma, 1–2 minutes. Add milk; cook, whisking often, until sauce thickens, 8–10 minutes. Remove from heat, add cheese and egg yolks; season with salt, pepper, and nutmeg. Stir béchamel until smooth; set aside. Back at the skillet, stir eggplant into meat sauce, heat until bubbly. Spoon béchamel over top, cover and remove from heat. Allow flavors to marry for about 10 minutes. Serve over rice or noodles.