Undoubtedly the most famous Greek food and the national food of Greece together with bean soup ‘fasolada’ ! This one wasn’t my mother’s specialty but my auntie’s, summer or winter enjoy a piece of it.
Ingredients:
- 3 potatoes
- 3 eggplants
- salt
- pepper
For the ground meat:
- 1 onion
- 2 tablespoon(s) olive oil, for sautéing
- 1 clove(s) of garlic
- 1 tablespoon(s) thyme
- 1/3 level teaspoon(s) cinnamon
- 1 tablespoon(s) tomato paste
- 500 g ground beef
- 500 g tomatoes
- salt
- pepper
- 1/2 bunch parsley
For the béchamel sauce:
- 100 g butter
- 100 g all-purpose flour
- 1000 ml milk, 3,5%
- salt
- pepper, ground
- 1 pinch nutmeg, ground
- 100 g parmesan cheese, grated (optional)
- 2 eggs
Method:
* Place a deep pan over high heat. Add the sunflower oil and let it get hot.
* Peel the potatoes and slice them into thin rounds.
* Slice the eggplants into thin rounds and fry in a separate pan for 5-10 minutes.
* Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.
For the ground meat:
* Place a pot over high heat and add the olive oil.
* Coarsely chop the onion and add to pan.
* Finely chop the garlic and add to pan along with thyme, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.
* Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.
* Add the tomato paste and sauté so that it loses its bitterness.
* Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.
* Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.
For the béchamel sauce:
* Place a pot over medium heat.
* Add the butter and let it melt.
* Add the flour and whisk until it soaks up all of the butter.
* Add the milk in small batches while continuously whisking so that no lumps form.
* As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
* Add the nutmeg, salt, pepper, 100 g parmesan and 2 eggs. Whisk thoroughly.
To assemble:
- Preheat oven to 180* C (350* F) Fan.
- In a 25×32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants. Season in between layers.
- Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
- Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
- Bake for 35-40 minutes.
- When ready, remove from oven and allow to cool.
- Serve with fresh herbs and olive oil.