6 Tbsp butter
3/4 cup flour
3 cups hot milk
1 tsp salt
2 eggs
~1/4 cup grated cheese like kefalograviera (optional)
Melt butter in a saucepan. Add flour and cook, stirring, until mixture is golden. Gradually stir in hot milk. Cook, stirring constantly, until sauce is smooth and thickened (5-10 min). Stir in salt and set aside to cool. When partly cool, stir in lightly beaten eggs and the cheese.
2 medium eggplants
4 small zucchini, sliced (optional)
Wash eggplants, remove 1/2-inch-wide strips of peel lengthwise, leaving 1/2-inch peel between the strips. Cut into 1/2-inch-thick slices, sprinkle with salt, and place in a colander for at least 30 min (supposedly the bitter juices come out). Then brush slices with oil and broil lightly or bake at 375F/190C for 45 min, flipping the eggplant after 30 min.
2 onions, chopped
1.5 pounds ground meat
~3/4 tsp oregano
1 small clove garlic, chopped
Salt and pepper
Dash of cinnamon (optional)
Dash of nutmeg (optional)
1/4 cup parsley, chopped
1/2 cup water
2 Tbsp tomato paste
1-2 potatoes, sliced 1/4-inch thick
Saute onions in butter until golden. Add meat and cook, stirring, until meat is browned. Add oregano, garlic, salt (~1 tsp) and pepper, cinnamon, nutmeg and parsley. Add water and tomato paste and cook for 5 minutes or until liquid is absorbed.
Grease an oven-proof 9x13x2 casserole with olive oil and cover with the potatoes. Add meat mixture and spread smoothly, then cover with eggplant and zucchini. Finally, cover with the bechamel sauce and bake at 375F/190C for ~1 hour or until golden brown. Cut into squares and serve warm.
Makes 8-10 servings.
From "The Art of Greek Cookery"