It 's a dish typically greek, Mediterranean flavor. The befits a young red wine. The following recipe is suitable for 6-8 people: Ingredients: Three or four large eggplant (about three pounds), five hundred grams of minced meat, preferably mixed (ideally pork beef and sheep, in equal parts ), onion, celery, carrot, a clove of garlic, a sprig of parsley, two ripe tomatoes, peeled and seeded; herbs (oregano, thyme, marjoram), about a pint of thick bechamel sauce; fifty grams of grated parmesan cheese, four eggs, cooking oil, flour, salt and pepper.
Method: Prepare the sauce: In a saucepan with two or three tablespoons of oil saute the chopped vegetables, add the meat and cook, stirring well, and when it has browned, add salt and the tomatoes into small pieces. Cook for about an hour, adding a little water if it were dry too, would result in a fairly dry sauce. When cooked, add a good grip of herbs, pepper and let cool. Meanwhile, cut the eggplant into very thin slices, flour lightly and let them lightly fry in hot oil. Prepare a thickish sauce, with a pint of milk and butter and flour in proportion. At this point, incorporate the egg yolks to the sauce and cheese. Stir in the egg whites to sauce, mixing thoroughly. In a baking dish, place ingredients in layers: a first layer of eggplant, a layer of meat sauce, repeat and finish with a final layer of eggplant. Pour the sauce over all "enriched" and pass in a moderate oven for about three quarters of an hour. Serve warm but not hot, the next day will be even better!
RN
0 comments:
Post a Comment