Greek cuisine

Składniki

Ingredients:
Ingredients for 12 portions.

• 10 potatoes
• 2 aubergines
• 3 courgettes
• 2 onions
• 2kg minced meat
• 2 litres of milk
• 200ml cooking oil
• 200g tomato concentrate
• 200g flour
• 200g margarine
• 100g Kefalograviera cheese
• 3 eggs
• Salt
• Pepper, sugar, cinnamon, bay leaves
• Allspice
• Cloves
• Nutmeg

Sposób przygotowania

Preparation:
Peel the potatoes and cut into slices of around 0.5cm thickness. Do the same with the aubergine and courgette, but keeping their skins on. Brown all three vegetables in oil. Transfer to a sieve so that all excess fat drains away. Fry the minced meat in the liquidised onions. Pour over water and season with the tomato concentrate, salt, pepper and sugar. Add the bay leaves, allspice and cloves. Stew for around 30 minutes. Towards the end of the cooking time add the cinnamon. After stewing transfer the meat to a sieve and leave for a moment to drain. Prepare the béchamel: Melt the margarine in a pan and add the flour to make a roux. Add milk gradually until the correct consistency for béchamel has been achieved. Season with salt, pepper and nutmeg. Add the cheese. Beat the eggs and add them to the sauce. Bring to the boil, mixing continuously. Place the browned vegetables into a deep baking tray in the following way; first a layer of potatoes, then of aubergine and finally of courgette. The meat goes on next with the béchamel poured over the top. Bake for 30 minutes at a temperature of 180 oC.