These are sooo good. I'm sure they are perfect the way they are written, but I made a really fun adjustment. I used the red pepper, but instead of green pepper, I shredded half a zucchini with my standing cheese grater and put that in the mix. I think it helped everything stick a little more. Also, don't worry if you don't have some of the things in the recipe. I've made them with and without parsley, hot pepper, green onion, and old bay seasoning. The recipe is very forgiving like that.

Reviewed On: Aug. 25, 2009

You really should change the beef to lamb-only about 5 bucks a pound and the flavor change is worth it. Adding the extra garlic is a good choice too... A really fun edit to this dish is to slice the egg plant the short way so you get disks of the vegetable and then compile the whole dish in extra-big muffin tins. Two tins of 6 cups each uses the all the ingredients perfectly, fill all the way to the top with the bachemel and bake for about 40 minutes at same temp. REALLY great for dinner parties.

Reviewed On: Jun. 10, 2009

This is the only traditional Greek salad on this site. I hate it when you are instructed to add in a million different things. Greek salad is SIMPLE...Oregano and a little mint MAYBE tops it off.

Reviewed On: Jun. 10, 2009