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A Greek staple dish that is too good not to love it

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    Ingredients:

    3 eggplants
    3 potatoes 
    Oil for frying For the meat mixture:
    750g minced meat
    1 onion 
    2 garlic cloves
    30g tomato puree
    280g tomato sauce
    250ml beef broth
    Thyme, salt, pepper, and a bay leaf For the béchamel:
    130g butter
    130g flour
    1L milk 
    2 egg yolks 
    100g parmesan 
    Nutmeg, salt, and pepper

    Steps:

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    Fry the eggplants and potatoes.
    Cook the minced meat with onion, garlic, spices, tomato puree, and sauce. Add beef broth and let it thicken.
    Prepare the béchamel by whisking melted butter, flour, and milk, then stir in the egg yolks, parmesan, and spices.
    Layer potatoes, eggplant, and meat mixture in a baking dish, then top with the remaining eggplants and béchamel.
    Sprinkle with parmesan and bake at 180°C for 50 minutes.
    Let it cool, slice, and enjoy this traditional Greek dish!

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