A traditional Greek dish made with roasted eggplant, a seasoned ground meat (lamb or beef) and topped with a creamy béchamel sauce and baked. Eggplant is notorious for releasing water when baked, making dishes mushy. For this recipe, the eggplant will be salted and allowed to weep for a time before wiping away the water and roasting in the oven. Doing this will remove the water and prevent the eggplant from getting mushy.
Serves: 8 - 10
Prep: 20 minutes
Cook: 90 minutes
Rest: 10 minutes
Total: 2 hours
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