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Updated: Jun 5, 2020



3 potatoes

2 eggplants

salt - pepper

sunflower oil, for frying

For the mince mix:

1 onion

2 tablespoons olive oil

1 clove of garlic

1 table spoon oregano

1 table spoon sweet paprika

½ teaspoon ground cloves

1 teaspoon 'old spice'

1 tablespoon tomato paste

250 g lamb mince

250 g beef mince

400 g canned chopped tomatoes

salt - pepper

½ bunch parsley

½ bunch mint

For the béchamel

100 g butter

100 g all-purpose flour

750 g milk

salt - pepper

1 teaspoon of ground nutmeg

150 g cheese of your choice

3 egg yolks


Place a pan with the sunflower oil over high heat. Peel the potatoes and cut them into thin slices. Cut the eggplants into thin slices and fry in a separate pan for 10 minutes. Remove and transfer to a tray lined with paper towels. Allow to drain from excess oil.

For the mince mix

Place a pot over high heat and add the olive oil. Finely chop and add the onion, the garlic and the oregano. Sauté for 2-3 minutes. Add both the lamb and beef mince meat and break it up with a wooden spoon. Sauté until golden brown. Add the tomato paste and the chopped tomatoes, lower the heat and simmer for 5-10 minutes until the sauce thickens. Remove from heat and add the finely chopped parsley and mint basil. Season with salt and pepper to your taste.

For the béchamel sauce

Place a pot over medium heat, add the butter until it melts. Add the flour and whisk until it soaks up all of the butter. Add the milk in small batches while continuously whisking. 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 3 egg yolks. Whisk thoroughly.

To assemble

Preheat oven to 180 C fan. Spread a layer of potatoes in your baking tray, cover with a layer of eggplants. Spread the ground meat and top with another layer of aubergine. Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated cheese. Bake for 35-40 minutes.

Total prep & cooking time: ~ 1.5 hr

Servings: 8

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