Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g butter
- 50 grams flour
- 750 ml milk, hot
- 1 pinch (s) nutmeg
- salt
- 1 pinch (s) allspice
- 4 tablespoon olive oil
- g 1,000 auberine (s), cut into 1 cm lon slices
- salt
- 400 g tomato (s), cut into thick slices
- 3 spring onions, cut into thin rings
- 1 teaspoon oregano
- pepper
- 600 g potato (s), cooked, cut into 1 cm thick slices
- 100 g parmesan cheese
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Melt 50g butter in a small saucepan over medium heat. Stir in 50g flour and cook for 1-2 minutes until fragrant. Gradually whisk in 750ml hot milk. Season with a pinch of nutmeg, a pinch of allspice, salt to taste, and pepper to taste. Simmer over low heat for 3 minutes, stirring occasionally.
- Preheat oven to 200°C (392°F). Brush a baking sheet with 2 tablespoons olive oil. Arrange the aubergine slices in a single layer, lightly salt them, and drizzle with 2 tablespoons olive oil. Roast for 20 minutes, turning over halfway through (after 10 minutes).
- Arrange the roasted aubergine slices in a single layer in a large, flat baking dish.
- Spread the tomato slices and spring onions on top. Season with 1 teaspoon oregano, salt to taste, and pepper to taste.
- Layer the cooked potato slices on top.
- Spread the bechamel sauce evenly over the potatoes. Sprinkle with 100g parmesan cheese and dot with 1 tablespoon butter. Bake in the preheated oven at 200°C (392°F) for 25 minutes until golden and bubbling.
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