FRIJE

Instructions

• 1.   Slice the eggplants into thin rounds, sprinkle with salt and pepper, and let them rest for 1 hour.
• 2.   Sauté the onion in a little olive oil, then add the ground meat.
• 3.   Add the deseeded and diced tomatoes, as well as the white wine. Season with salt and pepper. Simmer covered for about 45 minutes.
• 4.   While the meat is cooking, rinse the eggplants and fry them in olive oil in a hot pan until golden on each side.
• 5.   Mix the beaten egg yolks with the béchamel sauce, as well as 2/3 of the grated cheese. Coat the eggplants with this mixture, then sprinkle with the remaining cheese.
• 6.   Grease a baking dish and line the bottom with half of the eggplants. Cover with the meat and tomato mixture. Finish with a layer of eggplants.
• 7.   Bake at medium heat (180°C) for about 45 minutes, until the gratin is golden brown.

Notes & Suggestions

• You can replace the lamb meat with ground beef, for example. The eggplant can be baked in the oven or over an open fire, then the pulp is used to make the moussaka. The béchamel sauce adds creaminess to the dish. Don't hesitate to use a well-seasoned seasoning!

Nutritional information *