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Kalamata Extra Virgin PDO
eggplant with minced meat



1 kg minced meat
sauce or 1 package ready-made bechamel sauce
1 kg round black eggplants
500g tomatoes, fresh or canned, finely chopped
2 onions
1/2 cup parsley
1 garlic clove
1/2 cup olive oil
4 tablespoons salt

Bechamel Sauce:
5 tbsp. grated hard cheese (Kefalotyri)
3 cups milk
3 eggs
1/2 cup flour
1/2 cup margarine
2 tsp. pepper
2 tsp. nutmeg
2 tsp. salt

Wash eggplants and cut into 1cm-thick slices.
Sprinkle with salt and place in a strainer.
In a food processor finely chop onion, garlic, parsley, and tomato.

Turn on grill. Heat eggplant slices until golden on both sides.
Meanwhile, prepare bechamel sauce:
Heat milk over low heat in a bain-marie.
In a medium non-stick saucepan, melt butter, add flour over low heat, and stir continuously until the mixture is smooth.
Pour in milk, season with salt, pepper, and nutmeg, stirring until mixture thickens; remove from heat.

Minced Meat:
In a large non-stick frying pan sauté onions over low heat in 1 cup water and 2 tsp. salt until golden.
Once water is absorbed, add minced meat and stir for 5 minutes over high heat.
Add tomatoes, garlic, and parsley while stirring.
Continue cooking over low heat for 10 minutes or until minced meat is cooked and liquid is absorbed.
Beat eggs and add to cold bechamel.
Over low heat, bring bechamel to a boil while stirring.
Brush a non-stick baking dish with 2 tablespoons olive oil and lay eggplant slices tightly next to each other.
Add another layer of eggplant slices, less tightly packed.
Add minced meat and pour remaining olive oil.
Spread bechamel sauce over minced meat evenly and sprinkle grated cheese.
Bake at 200°C for 30-40 minutes on the oven’s bottom rack.

Serve with all dips, Greek salad, and Mykonian potato salad.
Accompany with beer.

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