We loved this recipe. We had recently been to Athens and the food was wonderful, so thought if they can do it so can I!! I did play a bit with recipe, I cut eggplant diameter way instead of length ways, recipe calls for 3 eggplants...this is deceiving as you can get different sizes..I used 1 large eggplant this is more then enough. I didn't put in olive oil either, to cut fat I just put in oven under grill, works just as well. REd wine is somthing I would never have in my house as we do not drink, so I used half welchs grape juice and red vinegar. When I made the sauce (who scalds milk now days!! not me) I do melt marg/butter then remove from heat and let cool a bit and add flour VERY SLOWLY while whisking it can and will cook and you end up a very ugly lumpy mess..I don't heat milk, I add a bit at a time and return to heat on low, keep whisking til it starts to thicken, I removed it from the heat after about 5 or 6 mins and let cool...it then completely starts to thicken then, don't panic if you boil forever and it doesn't thicken, it will after you take off heat. the sauce makes perfect amount..if you have too much, your pan is too small! It is a bit time consuming, but worth it, there is enough for my husband and I for 3 meals, so I usually freeze it after first time or 2nd left overs..serve with greek salad and fresh bread..yummy
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