An excellent all-in-one dish, perfect when accompanied by a glass of retsina, the Greek white wine with the characteristic resin flavour.
|5 tbsp||olive oil|
|400 g||ground lamb|
|400 g||ground beef|
|1 cup||dry white wine|
|300 g||tomato pulp|
|a little bit of||dill|
|50 g||Paniermehl - Breadcrumbs|
|40 g||grated pecorino (sheep's cheese)|
|½ l||béchamel sauce|
|1 pinch/es of||salt and pepper|
|1 tsp||cinnamon powder|
|a little bit of||frying oil|
|1 pinch/es of||coarse salt|
- Cut the aubergines into slices approximately 1/2 cm. (1/4 in.) thick, arrange them on a cutting board, and cover with the coarse salt.
- Prop up the cutting board at a slant and allow the aubergines to sit for around an hour.
- Heat the oil in a non-stick frying pan and fry both sides of the aubergines, then remove them to a plate covered with kitchen paper (paper towels).
- In a casserole, heat 3 tablespoons of olive oil, fry the minced onion, add the meat, and brown for a few minutes.
- Moisten with the wine and add the crushed tomato. Season with salt, pepper, parsley, dill, sugar, and cinnamon.
- Allow to cook for around one hour, adding a little water if necessary to prevent it from drying out too much.
- Allow the meat to cool and one at a time, little by little, add the bread crumbs, the egg, and the grated cheese.
- Grease a heat-resistant baking dish with the butter and two tablespoons of oil.
- Arrange half of the aubergines, pour the meat on top of it, and cover with the remaining aubergines.
- Pour the béchamel evenly over the top.
- Preheat the oven to 190° C. (375° F. / Gasmark 5) and bake for around 45 minutes.
- If the top is not sufficiently browned, extend the baking time by another 10-15 minutes.