Greek recipes

You can use a mandoline, but you can also cut the potatoes and eggplant into thin slices using a chef's knife. Place the eggplant slices in a colander en add fine salt to it, this will get all the most out of it to get more flavour from the eggplant.

Don't forget to set the potato slices into cold water to prevent discolouration. Meanwhile, create a bechamel sauce, in our how-to, you can read in details how it's made. Click here for the detailed post. You can read the short version below.

Cut one peeled onion in half and use the cloves to pinch the bay leave to the onion. This way you can easily remove the onion, bay leave and cloves from the milk later on.

Heat milk with the onion in the small saucepan on low heat. In the medium-sized pan melt the butter, when the butter has melted add the flour all at once. Stir and let it cook for a few minutes, then let it cool off completely.

Add the hot milk (don't forget to remove the onion first) to the cooled butter and flour mixture (that's called a roux) and keep on stirring with a whisk. Let it cook on low heat until you've reached the desired thickness and season with pepper and salt.