with eggplants and potatoes


3 kg potatoes, peeled

1.5 kg eggplants



Cut the eggplants and potatoes into slices of approximately 1cm thickness.

Place them into separate water containers while preparing sauce.

Drain eggplants and potatoes in colander and allow to drain for ten minutes.

Place potato and eggplant slices on grease proof paper lined baking trays, season with salt and drizzle with olive oil.

Place in pre-heated 180°C oven and bake for approximately (eggplants- 20 minutes, potatoes-30 minutes)



¼ cup olive oil

2 large onions, chopped

2 cloves garlic, chopped

1 carrot, grated

1 zucchini, grated

1/2 kg chopped mushrooms, of your choice

2 red capsicums, chopped

1 ½ cups tomato puree

1 can diced tomato

1 ½ tablespoontomato paste

5 basil leaves

2 Tbsp. fine breadcrumbs

Salt & pepper, to taste

1/3 cup mitzithra cheese



Sauté onions, garlic, capsicums and oil into saucepan on medium heat and stir until they are lightly caramelised.

Add mushrooms, carrot and zucchini and season with salt and pepper whilst continually stirring.

Then add the diced tomato, puree and paste, stir and allow to simmer for 10 minutes.

Take saucepan off heat and stir in basil leaves.



1.5 litres milk

200 grams butter

1 large cup flour

2 eggs

Salt & pepper, to taste

Milk,enough to form a mix



Place the milk & butter in a saucepan on the stove over medium heat & stir until butter is melted. Combinethe flour, eggs, milk ,salt and pepper, stir continuously on medium heat until béchamel thickens.

Lightly spray a cooking dish with oil and sprinkle the base with breadcrumb (to absorb any excess liquid).

Add a layerof potato, then eggplantandsprinkle mitzithra in between each layer, spreadthe vegetarian sauce, add another layer of eggplant.

Pour the béchamelevenly across the top and sprinkle with mizithra, breadcrumb and nutmeg.

Place in preheated oven and cook for approximately 45 minutes @ 175°C