- Potatoes - 2-3 pieces
- Eggplant - 2 pieces
- Beef minced - 300 Grams
- Tomatoes - 1 Piece (or 2 tablespoons tomato paste)
- Red pepper - 1 piece
- Bow - 1 piece
- Mixture of fresh greens - - To taste (mint, parsley, oregano - what to eat)
- Olive oil - - Piece
- Salt, pepper - - To taste
Prepare the ingredients. Cut the eggplant into circles. Salt on each side and leave to rest for 20 minutes. Peel the potatoes and cut into circles, salt and fry in a pan on each side. Put in a deep dish for baking, like the bottom layer. Peel and chop the onions. Chop the olive oil in a skillet and fry onions on low heat until soft. Remove the seeds from the pepper, cut it and add to the pan to the onion. Stir everything and cook for 5 minutes. Increase the heat and add the mince, cook for 5 more minutes. Add the chopped tomatoes (or 2 tablespoons tomato paste), salt, pepper, mix everything. Cook for 15 minutes. Then add fresh herbs (if any), stir the minced meat with vegetables and, then, put it in a deep form over the potatoes. Remove the accumulated liquid from the eggplant and remove the salt with paper towels. And fry them on each side until cooked. Lay out the eggplant with the top layer. Then pour the top layer of Béchamel sauce. Sprinkle all with grated cheese. Place the form in a preheated oven to 180 ° C. Cook for 45-60 minutes. Then, remove from the oven and let it rest for 20-30 minutes. Cut into portions and serve as the main dish. It is well combined with Dzadziki sauce. Bon Appetit.
Servings: 10-12