Sunday, 27 October 2013


The famous Greek plate with eggplant ,meat,cream and potatoes
1     Batch     Beshamel Sauce
1     A Little     Corn Oil (For frying)
3     Large     Eggplant
2     lb     Ground Beef
1/2     Cup     Olive Oil
1     Medium     Onion (Diced)
1     Bunch     Parsley (Diced)
1-2     Pinch     Pepper (To taste)
2     lb     Potatoes
2-3     Pinch     Salt (To taste)
2     Medium     Tomatoes
1/2     Cup     White Wine

    Prepare the “beshamel” sauce.
    Wrap the eggplants in aluminum foil and bake until they are soft.
    Slice them in thick slices.
    Peel the potatoes, slice them and fry them lightly.
    Brown the onion and the ground meat together in the olive oil.
    Grate the tomatoes and add them in along with the parsley and the salt & pepper.
    Simmer for 15 minutes.
    Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
    Cover with the beshamel.
    Bake in a medium oven for 30-40 minutes

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