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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This traditional Greek dish is a great main, and can be served alongside a refreshing salad and a glass of good red wine. Ingredients:
2 aubergines (eggplants), sliced into 1/2 inch slices, salted and left to drain for 30 minutes, then patted dry |
6 medium potatoes, peeled and sliced into 1/2 inch rounds |
1 medium onion, finely chopped |
500 g lamb mince (ground) - can substitute beef |
150 ml red wine |
1 can crushed tomatoes |
1 tsp cinnamon |
1 tsp oregano |
3 garlic cloves, minced |
handful chopped parsley |
salt |
pepper |
olive oil |
75 g butter |
75 g flour |
750 ml milk |
50 g parmesan, grated |
100 g gruyere, grated - or other flavourful cheese |
2 egg yolks + 1 whole egg |
Directions:
1. Prepare the vegetable layers first. You can either fry the eggplant and potatoes separately, or for a healthier option, you can roast them sprinkled with a bit of olive oil, in the oven at 375 F for 15 minutes. Set aside to cool and drain on paper towels.
2. Fry onion until golden.
3. Add lamb and fry until changes colour.
4. Add garlic.
5. Add wine, tomatoes, cinnamon, oregano, salt and pepper to taste. Simmer on medium heat for 15 minutes or until liquid is absorbed.
6. Meanwhile, prepare a bechamel sauce. Melt butter in large saucepan. Whisk in flour. Remove from heat, add milk. Return to heat and simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat. Season with salt and pepper, add cheese. Let cool 10 minutes. Whisk the egg + egg yolks together and add to the sauce.
7. Layer potatoes in the bottom of a 9 x 13 baking dish. Layer eggplant on top. Layer lamb mixture on top of the vegetables. Top with bechamel sauce. Sprinkle additional cheese on top if desired.
8. Bake at 350 F for 50 minutes, or until top is nicely browned.
9. Slice and serve at room temperature.
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