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I learnt this classic Greek dish from my dear friend Taru. As you can see from some of the ingredients, it has been adjusted slightly for Indian taste, but is still very much a Greek casserole which can be served as a main dish at a dinner party. The layers of potatot, eggplant and mince meat, topped with creamy bechamel gives this Mediterranean dish a unique and distinct flavour

Credit for Recipe: Taru Dhurandhar


For bechamel (white sauce)

For topping


    Step 1

    In a bowl, marinate the minced meat with ginger-garlic paste; set aside for a few hours

    Step 2

    In a bowl, sprinkle salt and pepper over sliced eggplant and potatoes; set aside for 30 minutes

    Step 3

    Preheat oven to 350℉

    Step 4

    In a large pan, heat 2 tbsp of oil and add onions and fry well till it becomes golden-brown; add marinated meat and fry well till browned; add chili powder, cilantro and tomato ketchup and fry well till meat is cooked and semi-dry; add salt to taste and set aside

    Step 5

    On a tawa (iron griddle), shallow fry the eggplant and potato slices in 1 tbsp of oil till semi-cooked; set aside

    Step 6

    For the bechamel - In a medium saucepan, heat the butter; once melted add the flour and whisk into paste; add milk and slow heat until the white sauce thickens. Once the white sauce is made, add the yolk and mix well to create the bechamel sauce

    Step 7

    n a 8”x11” glass baking dish, layer the potato slices first, followed by the eggplant slices, and spread the minced meat over this. Finally pour the bechamel sauce and sprinkle cheese and breadcrumbs on top

    Step 8

    Bake for 25-30 minutes or until the top is lightly browned. Let the casserole cool for 5 minutes before serving

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