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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:
Read more on next page
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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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