Thank you for this recipe for a dish that was really popular in the 1960s and needs to be revived. I had continued to make it, but modernized it by microwaving the egg plant (5 minutes). I use fresh tomatoes when possible - two are enough. I have always topped the dish with a cup of Greek yoghurt rather than bechamel. I add a couple of eggs to the yoghurt, and it is probably good to whip the eggwhites though I never used to. I do not use any cheese - it is not necessary. I always use ground lamb for a more authentic flavor. You can also use left-over lamb roast if you chop it fairly small - it's a delicious option for leftovers! This dish can be very healthy and low fat (just omit the egg yolks).
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Thank you for this recipe for a dish that was really popular in the 1960s and needs to be...