Ingredients:
*one 4-pound boneless leg of lamb or 8 shoulder lamb chops
* 8 slivers garlic
* eight 1-inch cubes feta or kasseri cheese
* 8 small carrots, cut in half
* 8 small white onions
* 8 small stalks celery, cut into 20 inch pieces
* 2 carrots, cut into 20 inch pieces
* 1 cup green peas
* 8 small potatoes, peeled, halved, and buttered with 4 tbls. melted butter
* 3 tbls. fresh lemon juice
* salt and pepper to taste
* 1 tbls. dried oregano
Preperation
Preheat oven to 350 degrees
If using leg of lamb, cut meat into eight 4 to 5 inch serving pieces. Make incisions in meat and insert slivers of garlic. Place each piece of meat on a large square of heavy duty aluminium foil. Add 1 cube of cheese, and distribute the vegetables evenly among the eight packets. Add a few drops of lemon juice, salt,
Serving size: 10 to 15 servings.
Ingredients
* 5 large eggplants, about 1 1/2 pounds each
* salt
* 10 tbls. butter
* 3 pounds ground beef
* 1 1/2 cups chopped onion
* 2 tbls. tomato paste
* 1/4 cup chopped parsley
* 1/2 cup red wine
* salt and pepper to taste
* 1/2 cup water
* 1/8 teaspoon ground cinnamon
* 3/4 cup grated kefalotiri, or parmesan cheese
* 1/2 cup breadcrumbs
* 8 tbls. all-purpose flour
* 4 cups hot milk
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon ground nutmeg
* 3 eggs, lightly beaten
* vegetable oil for brushing eggplant
Preparation
Remove 1/2 -inch wide strips of peel lengthwise from eggplants
leaving 1/2 inch peel between the strips. Cut into 1/2 inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighed plate for 1/2 hour. Rinse and dry eggplant rounds.
Melt 4 tbls. butter in a saucepan and sautee meat and onion until brown. Add tomato paste, parsley, wine , salt, pepper and water. Simmer until liquid has been absorbed. Cool . Stir in cinnamon, 1/2 cup cheese, and half the breadcrumbs.
Prepare the sauce:
Melt 6 tbls. butter in a saucepan over low heat. Add four and stir until well blended. Remove from the heat, and gradually stir in milk. Return to heat and cook, stirring, until sssauce is thick and smooth. Add salt and pepper, and nutmeg. Combine eggs with a little of the hot sauce. then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.
Preheat broiler.
Lightly brush eggplant slices with oil on both sides. Place on an ungreased cookie sheet and broil until lightly browned. Set aside to cool.
Preheat oven to 350 degrees.
Sprinkle bottom of a 10 x 16-inch pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs, then spread meat mixture over eggplant slices.
Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes or until golden. Cool for 10 minutes before cutting. Serve warm.