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)


  1. 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.
  2. 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.
  3. Add tomato sauce and seasonings, mix well and remove off heat.
  4. 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 
  5. 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!