Traditional, Greek and irresistible! If you have not tried this, please do now!
- 2 large eggplants, thinly sliced
- 3 small potatoes, peeled and thinly sliced
- 1 medium brown onion, finely chopped
- 500g beef mince
- 4 tablespoons can crushed tomatoes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- salt and pepper
- Olive oil
- 120grams Jotis béchamel powder
- 1 Litre of full fat milk (for the béchamel)
- Heat up a large frying pan on medium – high heat, add olive oil and cook eggplants for 2-3 minutes or until brown on both sides. (Salt your eggplants beforehand to draw any excess moisture out of them before frying!) When done, lay a few paper towels to drain any excess oil and set aside. Repeat the same process with the potatoes. (The potatoes will need about 8 -10 minutes on each side) You will notice that the eggplants “suck” the olive oil a lot, so you will need to keep adding while your cooking so that you don’t burn them.
- Prepare your mince. Saute onion with a tablespoon of olive oil for a couple of minutes. Add mince and break apart with a spoon till it has become fine. Add a cup of water and let simmer on a medium heat until water has evaporated. Repeat one more time until mince has cooked.
- Add tomato sauce and seasonings, mix well and remove off heat.
- For the béchamel sauce, simply follow instructions on the box OR you can attempt to make it on your own if you have time on your hands! Here is a simple recipe that I found online if you are interested http://www.epicurious.com/recipes/food/views/white-sauce-or-bechamel-sauce-40046
- Preheat your oven to 180 degrees celsius. In a 30×20 oven dish start your layers in this order: Potatoes – Eggplant – Mince – béchamel and top off with grated cheese of your liking! Cook for 40 minutes and let rest for another 15 before cutting it, otherwise it will fall apart!
Enjoy! I would LOVE to hear feedback on this one!