Delicious Greek Dish
Preheat oven to 350
prepare panini press/griddle to medium high if you have one - else you can bake or use a skillet (for the eggplant)
*** Optional *** Peel the 3 eggplants - this removes a bit of the "bitter" taste from eggplant if you are not a fan.
1) Start the Meat Mixture: (30 min)
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1) Dice onion and garlic
2) Cook in skillet or saucepan on med/high for a couple of minutes till you can really smell the onion and garlic and onion becomes a bit translucent.
3) Add meat, ground black pepper and ONLY 2 teaspoons of salt (the other teaspoon is used later)
4) Once meat has started to brown (about 3/4 of the way cooked), add tomatoes, wine and cinnamon
5) Bring the mixture to a boil for a couple of minutes, then reduce the heat to medium low
6) Simmer uncovered for 30 min or until most of all the liquid has evaporated.
*** While the meat is simmering start on the eggplant ****
2) Eggplant
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1) cut off the end pieces to create a stable surface for the eggplant to stand upright.
2) Thinly slice, lengthwise, all eggplant
2a) Some feel you can also remove some more of the bitterness and water by salting each slice once cut, and letting it drip into a strainer and letting it sit for about 20-30 min. I've tried it a few times, but only get minimal water removed (from Organic Eggplant).
Either way, I usually do this step anyway to add a little salt to the eggplant.
3) Panini press should be heated now on medium high.
4) Take each slices and brush lightly with oil of choice (i use vegetable oil)
5) Place each slice on Panini press/grill - cook in batches if needed.
5a) I use a panini press/griddle so that I can quickly cook both sides of the eggplant, but you can simply cook it in a skillet, or roast the slices in the oven
6) Should be able to cook all eggplant in 10-15 minutes. Which leaves another 10-15 minutes to make the sauce while the meat is still simmering.
6a) Once eggplant is done cooking, you can just put to the side on a plate, or lay the first layer of eggplant to cover a 9x13 baking pan.
3) Sauce
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1) Melt butter in medium saucepan
2) add almond flour
3) cook stirring until it starts to thicken and add almond milk.
4) Stir while mixture begins to boil and thicken **** Important to keep stirring else the sauce can burn to the saucepan or create a filmy top layer.
4) Add everything to pan and bake for 40 min at 350
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1) Add eggplant as first layer (1/3)
2) Add half meat mixture layer
3) sprinkle with a bit of the remaining teaspoon of salt
4) add another layer of eggplant (2/3)
5) add the last layer of meat mixture
6) sprinkle with the last remaining bit of the teaspoon of salt
7) Add the last layer of eggplant (3/3)
8) Spread the white sauce over the last layer of eggplant and sprinkle with grated cheese of choice.
9) Bake in oven for 30-40 minutes until the top is a light golden brown. Cover and let sit for 10 min before serving.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 355 | ||
Calories from Fat: 186 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 102.1mg | 31 % | |
Sodium 622.1mg | 21 % | |
Potassium 980.9mg | 26 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 7.1g | ||
Protein 28.1g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
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