Introduction:
Greek traditional dish

Ingredients:
-3 medium beremjenas
-Salt
-1/2 Cup of olive oil
-MEAT SAUCE:
-2 tablespoons olive oil
-1 onion grand 500 grs. minced meat
-2 tablespoons of wine dry vlanco
-1 can of crushed tomatoes
-1 spoonful of chopped parsley
-2 teaspoons chopped fresh mint
-1/2 teaspoon ground cinnamon
-pepper,salt to taste

CHEESE SAUCE
-90g.de butter
-1/3 Cup of flour
-2 cups milk
-2 beaten eggs
-grated cheese
-salt to taste

Instructions:
Cut the aubergines without Peel in not very thick slices,salt them and put them in a colander for 1 hour.Rinse with water cold and dry well with paper absorbent. In a casserole with oil,sauté the meat with the onion,leave 10 minutes over high heat,stirring up this good Golden,add wine,tomatoes,chopped herbs,cinnamon,salt and pepper and let it boil a bit,then lower the heat,cover and let Cook for 20 minutes,stirring occasionally.

To make the cheese sauce:
heat butter,Add flour and stir over low heat,put the milk slowly while it removes so that not to form lumps,continue stirring until the sauce boils and thickens,remove from heat add cheese and eggs and beat well. Seasoning to taste.

Put the oven to heat. In a Pan fry the slices of Eggplant are golden,remove and drain. A source for oven deep put a layer of Eggplant in the background and then meat,eggplants after again and so ending with the eggplant. Cover with cheese sauce and keep baked about 45 minutos,until it is browned. Let stand 5 minutes before serving.

Ingredients for four rectangular pots 10 × 8 inches:

¤ Half a chicken breast or ground turkey (optional)
¤ 4 medium eggplants
¤ 1 large onion
¤ 1 zucchini normal
¤ 2 cloves of garlic
¤ 1 egg
¤ 50 gm. cheese gratin
¤ Salt to taste
¤ Pepper to taste
¤ Nutmeg to taste
¤ Curry (half teaspoon)
¤ Three sprigs of marjoram
¤ 50 ml. of extra virgin olive oil

Preparing the eggplant gratin:

Clean and chop all the vegetables rather tiny. Put some oil in a skillet and when it is heated pour the chicken. Stir and when the chicken and go brown, add onion, letting go a few minutes, add the zucchini and garlic, cook stirring occasionally for 15-20 minutes.

Sprinkle the spices, salt and marjoram, stir and turn off heat. Beat egg and add to the preparation, stir to mix everything very well.

Spread the bowls with a little olive oil and fill them with the preparation, spread grated cheese on top and bring to a preheated oven at 170 ° C for 20-25 minutes or so (you should go watch and when we see who are already removal from the oven golden brown). To accompany we can make a good salad and, for most eaters, french fries with ketchup.

These recipes taught to me two of my best friends. They are Persians and love them very much. Therefore I have great affection for the ancient Persian cuisine.

Ingredients for four people:

¤ ½ kg veal into pieces, or if you prefer chicken thighs 8
¤ 6 eggplant
¤ 1 large onion
¤ 6 tablespoons tomato sauce or 1 can of 250 g of crushed natural
¤ dry Limoncito 1 or 3 tablespoons lemon juice
¤ 50 cl oil olive oil
¤ Salt to taste
¤ Pinch of cinnamon
¤ 4 cups of water

How to make the recipe:

Wash and cut into slices 1 cm long eggplants. Put them throw salt and let the bitter water. Book. While in a pot on the fire, put a little oil, when hot put the meat and brown. Add the finely chopped onion and saute until onion is transparent. Add water and salt. Let it cook on low heat until meat is tender. Add the tomatoes, Limoncito or lemon juice and cinnamon, boil a few minutes.

While the sauce is done, rinse the eggplant and fry dry. The drain well and place them over the meat. Boil a few minutes. To serve, place the eggplants on a tray and meat with the sauce in another. It comes with basmati rice.

Note: Sometimes add lentils are peeled to be added when the water burst out the meat and boil.

Eggplants are very nutritious and despite what some say, help reduce cholesterol, calories are almost zero and contain very little carbohydrate, which is great for people with diabetes.

Ingredients for four people:

- 8 medium eggplants
- 1 pot of 1 kg of tomatoes crushed or peeled and crushed tomato
- 200 g of Havarti cheese or other fusible
- 3 cloves garlic, crushed
- 100 ml extra virgin olive oil
- A little salt
- a bit of oregano
- We n ed 4 individual trays or large.

How to prepare eggplant baked with cheese:

Clean and dry the eggplants, cut into slices an inch thick, sprinkle with salt and leave for half an hour, until they have removed the bitterness. Pass under running cold water, wipe dry with paper towels.

Put some olive oil in a pan and bring the fire, when it is hot to go throwing the eggplant slices and fry on each side, remove and leave on a plate with paper towels to absorb the oil, follow with the other slices until done.

Place eggplant slices in individual trays or large. Book.

Put some oil in a skillet, heat, add the crushed garlic, add color, add the chopped tomato and a little salt, simmer for ten minutes.

Spread tomato sauce over the eggplant, now cheese and oregano. Bake in preheated oven at 170 ° C for 10-15 minutes or until we see gold.

Note: Instead of frying the eggplant, roast them and so we can avoid the fat oil. We can also add an ingredient, such as: mushrooms, sliced ​​potatoes, zucchini, etc..