(8-10 servings)

  • 4 large eggplants
  • 1 kg of lamb minced meat finely chopped
  • 1 small onion thinly chopped
  • 2 cloves gillyflower
  • 1 tablespoon of black raisins (optional)
  • 1 clove cinnamon
  • ½ tablespoon grated orange peel
  • 2 tablespoons of olive oil
  • 1 ½ cup olive oil for frying 1 teaspoon salt

For the topping

  • 2 tablespoons butter
  • 3 – 4 tablespoons flour
  • 2 cups fresh milk
  • 2 egg yolks
  • 2 tablespoons grated cheese
  • ½ teaspoon ground nutmeg


Cut the eggplants into slices and put them in salted water for 1 hour approximately.

Remove eggplants from water and squeeze them so they drain the excess water.

Heat olive oil in a deep frying pan with heavy bottom and fry the eggplants until soften without getting brown.

Arrange them on a kitchen towel paper to absorb the excess olive oil.

In a clean frying pan heat olive oil and sizzle the onion until it golden browns without getting burned.

Add minced meat, stir constantly, add all spices, grated orange peel and raisins- provided that you use them- along with a bit of salt.

Cook 4 – 5 minutes until all fluids are absorbed.

Arrange eggplant slices on a medium size baking dish, sprinkle minced meat and continue with another layer of eggplants.

Prepare bechamel sauce as follows:

In a small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden ladle till the mixture thickens.

When the mush cools, add the beaten egg yolks. Add cold milk and place the saucepan in the heat, in low temperature, stirring constantly till it becomes a thick and homogeneous sauce.

Sprinkle cheese and add a touch of salt and nutmeg and spoon the sauce over all.

Bake for 25-30 minutes in a preheated 180 degrees oven until the sauce golden browns.

Serve warm.

Chania (Hania)|Heraklion (Iraklion)|Rethymnon|Lasithi