Recipe of Elias Demirtzoglou,
"Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6 people):
2 Kg of goat kid (or lamb) thigh, cut in cubes
2 Kg of goat kid (or lamb) thigh, cut in cubes
330 ml of lager beer
2 tbsp of olive oil
2 tbsp of butter
2 tbsp of olive oil
2 tbsp of butter
1 Kg of aubergines
2 kg of potatoes,skin on
3 yellow onions, sliced
3 cloves of garlic, finely chopped
400 gr. of fresh ripe tomatoes, grated
500 gr. of Greek Kefalograviera cheese, grated (or Medium Cheddar)
500 ml of milk, lukewarm
some butter for brushing
salt
pepper
frying oil
pepper
frying oil
Method:
Boil the potatoes in salted water. Once softened, peel them and mash them in a deep bowl. Add in the bowl the lukewarm milk and 400 gr. of the grated cheese and mix the purée thoroughly until it becomes fluffy.
Cut the aubergines into medium thick slices, season with salt and leave in a colander for 30 minutes. Squeeze the aubergines with your hands to discard the excess water.
In a large frying pan warm plenty of oil on medium heat and fry the aubergines until they are slightly softened and lightly coloured. Transfer them on kitchen paper and allow to drain the excess oil (alternatively brush with some oil and grill the aubergines until softened).
Cut the aubergines into medium thick slices, season with salt and leave in a colander for 30 minutes. Squeeze the aubergines with your hands to discard the excess water.
In a large frying pan warm plenty of oil on medium heat and fry the aubergines until they are slightly softened and lightly coloured. Transfer them on kitchen paper and allow to drain the excess oil (alternatively brush with some oil and grill the aubergines until softened).
Preheat the oven to 180°C. Lightly brush a spacious pyrex dish with some butter.
In a large pot melt the butter on medium-high heat, add the oil and sauté the meat along with the onions and the garlic until the meat is nicely coloured.
Pour over with the beer, stir and allow the alcohol to evaporate. Then add the grated tomatoes and season with salt and pepper. Continue cooking for 10-15 minutes and then take the pot off the heat.
Lay the aubergines at the bottom of the pyrex dish and season with salt and pepper. Empty on top the meat mixture and smooth with a spatula. Finish spreading on top the mashed potatoes. Sprinkle with the rest of the grated cheese and put in the middle shelf of the oven.
Cook the food for 1 h - 1 h 15 minutes, until the potato mash has formed a crispy and golden crust.
Take out of the oven and allow the food to stand for about 10 minutes before serving.
Note:
You can enrich the flavour of the meat mixture by adding various mild spices like ground cinnamon and allspice or to add herbs like thyme or rosemary
In a large pot melt the butter on medium-high heat, add the oil and sauté the meat along with the onions and the garlic until the meat is nicely coloured.
Pour over with the beer, stir and allow the alcohol to evaporate. Then add the grated tomatoes and season with salt and pepper. Continue cooking for 10-15 minutes and then take the pot off the heat.
Lay the aubergines at the bottom of the pyrex dish and season with salt and pepper. Empty on top the meat mixture and smooth with a spatula. Finish spreading on top the mashed potatoes. Sprinkle with the rest of the grated cheese and put in the middle shelf of the oven.
Cook the food for 1 h - 1 h 15 minutes, until the potato mash has formed a crispy and golden crust.
Take out of the oven and allow the food to stand for about 10 minutes before serving.
Note:
You can enrich the flavour of the meat mixture by adding various mild spices like ground cinnamon and allspice or to add herbs like thyme or rosemary
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