Description
A rich, layered Greek classic with caramelized vegetables, aromatic beef, and silky bechamel. Perfect for family gatherings, this halal-friendly version delivers Mediterranean comfort with every bite.
Ingredients
2 cups + 2 tbsp olive oil
4 large potatoes, thinly sliced
4 medium eggplants, sliced
1 lb ground beef (ensure halal)
1 large onion, chopped
3 garlic cloves, minced
2 cups tomato paste
1 tbsp cinnamon
1 tbsp nutmeg
2 bay leaves
1.5 lbs Kefalograviera cheese, grated (or Parmesan/Gruyère)
4 cups whole milk
1 cup flour
1 cup butter (halal-certified)
Salt and pepper to taste
Instructions
Heat 2 cups olive oil in a large skillet for frying. Fry potato slices in batches until golden, drain on paper towels.
Repeat with eggplant slices, using 2 tbsp oil remaining.
Coat a 13×9 inch baking dish with oil. Layer half the potatoes, salt lightly, then overlapping eggplant.
In a large pot, cook beef, onion, and garlic in oil until browned. Add tomato paste and spices. Simmer until thick.
Deglaze with 2 cups non-alcoholic red grape juice (or water) to maintain acidity.
For bechamel: Whisk milk and flour over medium heat. Add butter, whisk until thickened. Season.
Layer remaining vegetables, add beef mixture, top with remaining potatoes. Sprinkle cheese halfway up the dish.
Pour bechamel over the top, smooth with a spatula. Bake at 375°F (190°C) for 60-70 minutes until golden.
Notes
Use a wire rack when draining vegetables to prevent sogginess
Let rest 20-30 minutes before slicing for cleaner cuts
Substitute non-dairy milk for vegan-friendly bechamel
- Prep Time: 60
- Cook Time: 75
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg