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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the eggplant and lay on clean dishtowels. Sprinkle both sides lightly with kosher salt, cover with another dish towel and weigh down with cans or whatever is in the kithen to add weight. Keep like this for at least 20 minutes This will remove the bitter taste. | 2. Fry the onions in the oil in a large skillet until golden. Add the ground lamb and stir, crushiing it with a fork and turning over until it chages color. Add salt, pepper, cinnamon, tomatoes, sugar and chili flakes. Stir well and cook until the liquid has almost disappeared, then mix in the parsley. | 3. Remove eggplant from dishtowels and brush off the salt. Brush the eggplant slices generously with oil and broil or grill them, turning them over once until lightly browned. Line the bottom of a baking dish (I prefer enameled cast iron) with half the slices. Then layer with the slices of potatoes. Spread the meat on top, then put another layer of eggplant, then potato, then meat until done. Finish with either meat or eggplant. Now, let's prepare the white sauce. | 4. In a large pan or pot melt the butter. Add the flour slowly and stir over low heat for a few minutes until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat stirring occasionally until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly in a separate bowl and beat in a little of the white sauce, then pour into the rest of the white sauce, beating vigourously. DO NOT allow the sauce to boil again. Add the cheddar cheese and mix until well melted. | 5. Now pour the white sauce all over the meat, eggplant, potato casserole. Bake uncovered in a preheated 400 degree F oven until golden. | 6. Serve hot straight from the dish. It can also be cooked and served in individual clay bowls, the layers repeated in the same way. | 7. Serve with a nice salad. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	128.0	29.888	3.52	0.32
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
salt pepper				-	-	-	-
cinnamon	2	teaspoons		-	-	-	-
tomato	5		peeled chopped	310.3448	68.8156	16.1919	2.6987
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
chili pepper flake	1/2	teaspoon		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
butter	8	tablespoons		684.0	31.428	21.372	57.6
flour	8	tablespoons		289.14	63.3027	4.7005	1.1218
milk	5	cups		744.2	58.316	38.43	39.894
salt pepper				-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
egg	4			286.0	1.44	25.12	19.02
cheddar cheese	1	cup	grated	-	-	-	-
eggplant	3	pounds	unpeeled cut	340.1947	80.0138	13.3356	2.4494
potato	3		peeled blanched sliced	-	-	-	-
vegetable oil	1/2	cup		234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.