Still served all over Greece, this is our version of this classic dish. Rich lamb sauce, topped with eggplant + bechamel sauce
IngredientsLamb mince, eggplant, tomato, potato, red wine, milk, cheese, onion, flour, butter, garlic, lemon, oregano, basil, rosemary, bayleaf, olive oil, GF stock, paprika, cumin, salt, pepper.
PreparationDefrost + heat.
|Serves||1 - 2|