Recipes

INGREDIENTS

• 1onion, finely diced
• 2 cloves garlic, finely diced
• 1 tbsp lemon thyme, chopped
• 1 tbsprosemary, chopped
• 300 glamb mince
• 100 gpork mince
• 100 gveal mince
• 2 tbsptomato paste
• 2cinnamon quills
• 250 gcrushed tomatoes
• 2salt, to taste
• 2eggplants, sliced 1 cm thick
• 3medium-sized potatoes, 1cm thick

Bechamel

• 100 gbutter
• 100 gflour
• 3eggs, beaten
• 100 ggrated keflagraviera cheese
• 600 mlmilk

METHOD

1 Saute diced onion, garlic, lemon thyme and rosemary until soft, add all min and brown.

2 Add tomato paste, cinnamon quills and crushed tomatoes reduce to a low heat and simmer for 1 hour. Season to taste

3 Brush eggplant and potatoes with olive oil and either grill on BBQ or pan fry until tender

4 Melt butter in a heavy based saucepan

5 Add flour, stir on a low heat for 2 minutes

6 Slowly add warm milk, continuously stirring until thick. Cover with lid and allow to cool for 10 minutes

7 Whisk in beaten eggs and kefalograviera cheese, season to taste

5 To assemble: Oil casserole dish and lay eggplant over bottom. Then add a layer of meat sauce. Arrange potato slices over meat sauce then cover with béchamel.  Bake in a preheated oven for 45mins at 200°C until golden brown and béchamel has set