The Touristic Info Halkidiki informs - Greek recipes

Preparation

Wash the aubergines and cut the flowers. Slice the eggplant and sprinkle with salt. Dab off after 15 minutes, the liquid from the eggplants with paper towels. Fry the eggplant slices in hot olive oil until they become golden yellow.

Peel the onions, chop finely and fry in 2 tablespoons melted butter. Add the minced meat and fry while stirring. Then season with pepper, salt and cinnamon spice. Add the peeled and chopped tomatoes with boiling water. Add the chopped tomatoes, the tomato paste, the washed, shaken dry and chopped parsley, the wine and the sugar to the meat. Mix together thoroughly and simmer for 10-20 minutes.

Spread in a greased baking dish with olive oil a layer of eggplants, then spread the meat on top, sprinkle with oregano and cover with another layer of eggplant. Make a roux with butter, milk and flour. Whisk the eggs and stir into the heated but not boiling béchamel. Put half of the sheep cheese into the sauce and stir then season with salt. When the bechamel sauce is ready, pour it evenly on top of the last layer of eggplants. Sprinkle with the remaining cheese, put it in the oven at 180 ° C and bake for 45 minutes.