 |
 |  |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Ingredients: 4 large eggplants 2 large zucchini 1 kg of lamb minced meat finely chopped 1 onion, chopped 1 piece of cinnamon 3 -4 cloves 3-4 whole peppers 2 tablespoons of olive oil 1 ½ cup olive oil for frying 1 teaspoon salt For the béchamel sauce 2 tablespoons butter 3 – 4 tablespoons flour 2 cups fresh milk 2 egg yolks 2 tablespoons grated cheese ½ teaspoon ground nutmeg |
Directions:
Cut the eggplants into slices and put them in salted water for approximately 1 hour approximately. Remove eggplants from water and squeeze them so they drain the excess water.
Cut the zucchini into slices as well.
Heat olive oil in a deep frying pan with heavy bottom and fry the eggplants and the zucchini until soften without getting brown. Arrange them on a kitchen towel paper to absorb the excess olive oil.
In a clean frying pan heat olive oil and sauté the onion until it golden browns without getting burned. Add minced meat, stir constantly, and add all spices, along with salt. Cook 4 – 5 minutes until all fluids are absorbed.
Arrange eggplant and zucchini slices on a medium size baking dish, sprinkle minced meat and continue with another layer of eggplants and zucchini.
Prepare béchamel sauce as follows: In small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden spoon, till the mixture thickens. When the mix cools, add the beaten egg yolks. Add cold milk and place the saucepan in the heat, in low temperature, stirring constantly till it becomes a thick and homogeneous sauce. Sprinkle cheese and add a touch of salt and nutmeg.
Bake for 25-30 minutes in a preheated 180 C degrees oven until the sauce golden browns. Served warm.
Tip:
You may add also potatoes in this recipe that you cook them as the eggplant and the zucchini.
 |
 |
 |