Serves 6:

ingredients for 6 persons:       

2 onions

5 big tomatoes

2 cloves of garlic

500 g aubergines

1 tablespoons butter

400 g minced meat

250 ml dry white wine         

1 bunch of parsley

salt, pepper      

thyme, rosemary          

2 tablespoons olive oil

50 g butter

4 tablespoons flour       

750 ml milk  

100 g feta

preparation:Chop the peeled onions, peeled tomatoes and

garlic (very fine). Cut aubergines in slices. Roast the 

chopped onions and minced meat with butter, pour white 

wine onto. Add tomatoes, parsley, and garlic. Season with

salt, pepper, thyme and rosemary. Boil for 40 minutes.

Roast the sliced aubergines in oil. Prepare a bechamel

sauce with butter, flour and milk. Arrange alternately 

layers of aubergines, bechamel sauce and meat in a 

heat-resistant form, strew crumbs of feta on top and bake 

in the preheated oven at 200 C for 30 minutes.

recipe by Monika Gober

Back to the list of our recipes