Description
A classic Greek comfort dish featuring layers of roasted potatoes and eggplant, a rich beef ragu, and a silky olive oil béchamel baked until deeply golden.
Ingredients
- 1 brown onion, roughly diced
- 1 red onion, roughly diced
- 3–5 garlic cloves, minced
- 1 kg ground beef
- 2 tbsp dried oregano
- 2 tbsp paprika
- 1 tbsp ground cinnamon
- 1 cup red wine
- 800 g crushed tomatoes
- 3 bay leaves
- Extra virgin olive oil
- Salt & black pepper
- 10 small potatoes (or 4 large)
- 3 medium-large eggplants
- Extra virgin olive oil
- Salt
- 100 mL extra virgin olive oil
- 100 g all-purpose flour
- 1 L whole milk
- 2 eggs
- 2 egg yolks
- ¼ whole nutmeg, grated
- 100 g Parmesan or Grana Padano
- Salt
Method
- Make the Ragu Cook onions in olive oil with a pinch of salt for 8–10 minutes. Add garlic for 1 minute. Brown the beef, stir in the spices, deglaze with wine, add tomatoes and bay leaves, then simmer 60–90 minutes until thick.
- Roast the Vegetables Preheat oven to 180°C (350°F). Roast sliced potatoes for 30 minutes. Salt the eggplant, pat dry, then roast for 25 minutes until lightly browned.
- Make the Béchamel Cook olive oil and flour for 1 minute. Gradually whisk in milk until slightly thickened. Remove from heat and quickly whisk in eggs, yolks, nutmeg, cheese, and salt.
- Assemble Layer potatoes, eggplant, beef ragu, then spread the béchamel evenly over the top.
- Bake Bake at 180°C (350°F) for 40–45 minutes. Broil briefly if needed for a richly browned top.
- Rest Allow to rest for at least 30 minutes before serving.