My favourite greek dish. Layers of eggplant, spicy ground beef or lamb, potatoes and a topping of crispy bechamel sauce.
Heat 1/3 of the oil in a frying pan. Add onion and cook until coloured.
Add meat and shake over medium heat for a few minutes.
Remove from heat.
Add tomato purée and season well.
Put in an ovenproof dish and keep warm.
Heat the remaining oil in the frying pan, put in the potatoes and fry gently until brown.
Take out and arrange on top of meat.
Add eggplants to the frying pan and cook for 5-7 minutes. Add garlic and sliced tomatoes. Continue cooking for 5 more minutes and then pour over the potatoes.
Prepare the cheese sauce, stir in egg yolk and pour over the dish. Sprinkle top with grated cheese.
Bake at 350 degrees for 15-20 minutes, until well browned. Decorate with parsley.
Ingredients
Directions
Heat 1/3 of the oil in a frying pan. Add onion and cook until coloured.
Add meat and shake over medium heat for a few minutes.
Remove from heat.
Add tomato purée and season well.
Put in an ovenproof dish and keep warm.
Heat the remaining oil in the frying pan, put in the potatoes and fry gently until brown.
Take out and arrange on top of meat.
Add eggplants to the frying pan and cook for 5-7 minutes. Add garlic and sliced tomatoes. Continue cooking for 5 more minutes and then pour over the potatoes.
Prepare the cheese sauce, stir in egg yolk and pour over the dish. Sprinkle top with grated cheese.
Bake at 350 degrees for 15-20 minutes, until well browned. Decorate with parsley.