1 hour 35 mins

    A legendary Greek recipe - to die for!!!!!!!!!!!!!!!!


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 1kg eggplants
    • 150ml vegetable oil
    • 1 large onion thinly sliced
    • 600g lamb mince - beef will do
    • 1 glass white wine
    • 400g can tomatoes
    • 1 teaspoon cinnamon
    • pinch of allspice
    • 1 teaspoon oregeno
    • 50g parmesan cheese
    • salt and pepper
    • parsley
    • Bechamel sauce
    • 600ml milk
    • 85g butter
    • 85g plain flour
    • salt pepper
    • 30g paresan cheese
    • 2 egg yolks
    • Topping
    • 60g paresan cheese
    • 4 tablespoons breadcrumbs Eggplant

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Eggplant, slice 1/4 inch thick and grill until brown set aside.
    2. Saute sliced onion, add meat and cook until crumbs; add wine, tomatoes and spices.
    3. Cover and cook for 20 minutes, add cheese and parsley at the end.
    4. Bechamel sauce

    5. Melt butter add flour, add milk gradually.
    6. Cover it with half eggplants. Add half meat mixture and repeat.
    7. Top with Bechamel sauce, sprinkle with breadcrumb and parmesan mix, cook in medium oven for 1 hour and rest for 15 min. Serve with a Greek salad and a nice Merlot or retsina and enjoy.


    Don't be too fussy - Its a traditional village food and should not be same every time

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