When cooked to Mom's recipe, the eggplant sauce may come as too much. If you don't want to use all of the eggplant, you can serve it with a squeeze of lemon as eggplant salad the next day.
1. Bechamel Sauce ingredients
3-4 eggplants
3 spoonfuls of flour
4 spoonfuls of butter
2 glasses of milk
1 dessert spoonful of salt
2. Meat ingredients
Half a kilo ( or 1 kilo if you like) lamb. Cut intp thin strips.
2 clovers of garlic, chopped
1 spoonful of flour
1 spoonful of tomato or pepper paste
salt
black pepper
Preparation of the sauce
1. Wrap the eggplants in aluminum foil and grill over the stove. Then peel them and smash them into a paste.
2. Brown the flour in butter inside a pan
3. Add the milk very slowly into the butter-flour mix, stirring in the meantime.
4. Add the salt
5. Mix the eggplant paste with the sauce
6. Put the mixture in a deep bowl.
Preparation of the meat
1. Put the meat strips in a pan and cook them in vegetable oil until they release and then absorb water.
2. Add the flour.
3. After adding the garlic and tomato or pepper paste, season with salt and pepper
4. Put the meat in a glass bowl.
While serving, first put the sauce in the plate, then place the meat over the sauce so that it will go right in the middle.
Recipe for 4 people
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