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A traditional Greek comfort food featuring layers of sliced potatoes and eggplants, a richly spiced meat sauce, and a thick, creamy Béchamel sauce topping. This baked casserole is incredibly flavorful, combining savory beef with warm notes of cinnamon and nutmeg.
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Salt, dry, and fry the sliced eggplants and potatoes until golden. → Sauté onions and garlic, then brown the beef and simmer with tomato sauce, broth, and spices. → Make a thick Béchamel sauce with butter, flour, warm milk, cheese, and egg yolks. → Layer potatoes, eggplants, meat sauce, more eggplants, and Béchamel in a baking dish. → Bake at 180°C (360°F) until golden brown and let cool for 45 minutes before serving.
Salt, dry, and fry the sliced eggplants and potatoes until golden. → Sauté onions and garlic, then brown the beef and simmer with tomato sauce, broth, and spices. → Make a thick Béchamel sauce with butter, flour, warm milk, cheese, and egg yolks. → Layer potatoes, eggplants, meat sauce, more eggplants, and Béchamel in a baking dish. → Bake at 180°C (360°F) until golden brown and let cool for 45 minutes before serving.
A traditional Greek comfort food featuring layers of sliced potatoes and eggplants, a richly spiced meat sauce, and a thick, creamy Béchamel sauce topping. This baked casserole is incredibly flavorful, combining savory beef with warm notes of cinnamon and nutmeg.
Slice eggplants into 1cm thick pieces, season with salt on both sides, and set aside for 30 minutes to remove bitterness.
Peel and slice the potatoes, then fry them in a pan with oil until golden brown on both sides. Drain on paper towels.
Wash the salt off the eggplants, pat them completely dry with a kitchen towel, and fry until golden. Drain on paper towels.
Finely chop the onion. Heat olive oil in a pan, sauté the onion for 3-4 minutes, then add crushed garlic for another 2 minutes.
Add minced beef to the pan and cook until it is no longer pink. Drain excess fat if necessary.
Salting the eggplants and letting them sit helps draw out moisture and removes any bitter taste.
For a lighter version, you can brush the vegetable slices with olive oil and bake them in the oven instead of frying.
Adding a few spoonfuls of Béchamel to the meat sauce helps bind the layers together.
Allowing the dish to rest for 45+ minutes after baking is essential; otherwise, the layers will fall apart when you try to slice it.
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