Ingredients

The upper crust

Features

Description

A thick stew made of feta and yogurt — traditional Greek dishes. The perfect dish for eggplant, when they are in season. Serve this dish with a crisp green salad.

1. Preheat oven to 200 g C. Get the pan with foil and grease the foil 2 teaspoons oil. Arrange eggplant slices in a single layer, brush with olive oil and season. Bake 20-30 minutes, turning once.

2. Meanwhile, heat the remaining oil in a large saucepan. Add the onion and cook over low heat for 10 minutes until soft. Add the garlic and cook for 2 minutes. Transfer to another bowl while preparing stuffing.

3. Place the beef in a pan and fry over high heat until browned. Add to it the onion and garlic, tomato paste, tomatoes, cinnamon, bay leaf and oregano. Bring to a boil and season with salt and pepper. Simmer covered for 20 minutes.

4. To make the top layer, put the yogurt, egg and half of the Parmesan cheese in a bowl. Season with salt, pepper and nutmeg to taste, premeshat whisk or wooden spoon.

5. Put half of the minced meat in the form of a capacity of 2 liters. Add half the eggplant slices, so that they are slightly found each other. Season and repeat layer of minced meat and eggplant.

6. Sprinkle with feta cheese or feta cheese, pour yogurt and sprinkle with remaining Parmesan. Cook in the oven for 35-40 minutes until brown. Allow to cool for 10-15 minutes, garnish with marjoram and serve.

To freeze

To freeze, after the dish is assembled, let it cool, wrap a form and place in the freezer. It can be stored up to three months. To serve, let thaw at room temperature at night. Bake at 200 g C for 45-50 minutes.

Translated by site: wday.ru