The most famous greek dish that has plenty of lovers...
4-6 big size eggplants
1 kilo potatoes
800 gr. minced beef
1/2 cup of olive oil
1/2 cup of white wine
1 onion, chopped
1 clove of garlic
1 cup of tomato sauce
2 tablespoons of chopped parsley
1 cup of water
1 cup of grated cheese (kefalograviera preferable)
1 stick of cinnamon
extra olive oil for fry or bake the vegetables (potatoes, eggplants)
Ingredients for white sauce (Bechamel)
1 liter of milk
5-6 tablespoons of corn starch
2 tablespoons of butter (or olive oil)
salt, pepper, nutmeg
Brown onions with garlic in olive oil. Add minced beef, mixing constantly until mixture becomes crumbly. Pour the wine and add the tomato sauce, water, salt, pepper, parsley and the stick of cinnamon. Cover pan and cook for about half an hour over low heat until all liquid is absorbed. In the mean time, cut the eggplants and the potatoes lengthside in slices about ¼ inch thick. Salt them, let them strain in a colander and fry in olive oil.
Prepare a thick white sauce (bechamel) by first melting 2 tablespoons of butter and adding 5 tablespoons of corh starch. Stir in milk gradually. Beat eggs. Add small amounts of eggs to milk mixture and continue beating. Add a little salt, pepper and nutmeg. Stir constantly and cook over very low heat.
Spread eggplants and potatoes in 2 series in the pan and in between sprinkle a little grated cheese. Then spread evenly the chopped meat over the potatoes and repeat the same procedure once more. At the end cover with the bechamel sauce and sprinkle with more grated cheese on the top. Bake for 1 hour in 220ο C. Cool slightly, cut into square pieces and serve.
- You may bake eggplants and potatoes in the oven, the food will be lighter and healthier.
- You may also add 2-3 big size zucchinis, cut lengthside in slices (same as the eggplants) and fry them in olive oil or bake them in the oven. It gives a sweet taste to the food, if you wish.