GR
EN
EGGPLANTS WITH TOMATO SAUCE, FETA CHEESE AND HALLOYMI BECHAMEL
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
FOR THE TOMATO SAUCE
50 ml extra virgin olive oil
2 onions, cut into thin slices
1 leek
400 gr. tomato juice
salt & pepper
FOR THE AUBERGINES
3 aubergines
400 gr. DODONI Feta Cheese
20 slices of DODONI TouTost cheese
FOR THE BéCHAMEL
120 gr. DODONI butter
120 gr. flour for all uses
1 liter of DODONI milk, at room temperature
200 gr. halloumi DODONI, grated
salt & pepper
PREPARATION 
Thinly slice the aubergines and bake them in the oven until golden.
For the tomato sauce put the olive oil on medium heat in a wide pan. Add the onions and leeks and sauté over medium heat until caramelized for 15 minutes. Add the tomato juice, salt, pepper and mix well. Bring to a boil and then lower the heat and simmer for 10 minutes. Once the sauce has set, remove.
EXECUTION 
For the béchamel with halloumi put the butter in a wide pan to melt on medium heat.
Add the flour to the butter,mix well and slowly add the milk. Continue until all the milk has been added and leave on the fire until the béchamel has set. Then add the grated halloumi, salt, pepper and continue mixing.
For setting up cover the base of the pan with half the amount of tomato sauce. Spread a layer of eggplants. Add a layer of TouToast cheese and half the amount of feta, coarsely chopped. Then add half the amount of béchamel. Repeat the process adding eggplants, tomato sauce, TouToast cheese, feta cheese and finally béchamel. Bake in a preheated oven at 180 ° C for 30-40 minutes until golden brown.
