Breads and Pastries
Search Hala's Kitchen
2 - 3 medium/large eggplants, sliced
1 bell pepper, thinly sliced
2 large potatoes, sliced
2-3 tomatoes, sliced (optional)
1 lb ground beef
2 tbsp. tomato paste
1 large onion, finely chopped
1 tsp. black pepper
1 tsp. all spice
1 tsp. thyme or oregano
1/2 tsp. ground cinnamon
Salt, to taste
4 cups milk
3 tbsp. oil or butter
4 tbsp. flour
Pinch of nutmeg
Cut eggplant into ½ inch (1 cm) slices.
Fry the eggplants in hot oil or brush them with olive oil and cook in a 450F preheated oven.
Peel and slice the potatoes and either shallow fry them or brush with oil and brown in the oven.
In a medium saucepan, brown the beef and season with salt, pepper, all spice, cinnamon and thyme.
Add the chopped onion to the beef and cook until the onions become soft.
Stir in the tomato paste and mix well. Add water and bring to a boil then simmer.
In a medium saucepan, heat the oil (or melt butter), stir in the flour and cook until the mixture turns light golden color.
Gradually add the milk whisking continuously. Bring to a boil and cook for about 10 minutes, stirring constantly. Season with salt and nutmeg and set aside until ready to use.
Line a baking dish with half the eggplants and top with half the meat sauce.
Add a layer of potatoes and another of the sliced tomatoes (optional) and a layer of bell peppers and top with the remaining meat sauce.
Add another layer of eggplants and top with the bechamel sauce.
Sprinkle with Mozzerella cheese and bake in a 350F preheated oven until the top becomes golden brown.
Cut into squares and serve with a salad.