Cut 2 big eggplants in slices and fry them in sunflower oil until they are brownish and nearly smooth. Let them drain off.

Cut 2 onions in small cubes and fry them together with 1 sliced garlic clove. Add 500 grams of beef minced meat and stir-fry until color has changed. Stir in 6 peeled tomatoes (preferably from the own vegetable garden) and 3 table spoons of tomato paste. Add salt, pepper, 2 tea spoons of oregano (preferably from the own herb garden), a quarter tea spoon of cinnamon and a quarter table spoon of cumin. Let it simmer for about 20 minutes while it is covered with a lid.

Meanwhile cut 5 medium sized potatoes in slices and cook them.

Melt 2 table spoons of butter over medium heat, take it from the stove and add 4 table spoons of flour. Gradually whisk 600 ml of milk. Season with salt and pepper. Bring it to a boil on medium heat while stirring constantly until sauce starts to thicken. Add 2 table spoons of grated cheese and let the everything cool down.

Separate two eggs. Mix the two egg yolks with two table spoons of the sauce and stir it afterwards in the sauce. Whisk stiff the egg white and lift it gently under the sauce.

Put layers of the potato slices, minced meat sauce and eggplants alternately. Put the bechamel sauce on the top and top it with 4 table spoons of grated cheese and 4 table spoons of bread crumbs.

Put the casserole into a preheated oven at 180 degress celsius for 45 to 60 minutes. Take the casserole from the oven and wait 5 minutes to cool down a little bit before serving.

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Piedro's Cooking Recipes   © 2008. Template Recipes by Emporium Digital