Rice Casserole – Greece

Cook the long grain rice until tender.

Rinse the melanzane and cut into slices, season with salt and leave for ten minutes.

Remove the peel from the onion and garlic, chop and sauté in a little olive oil until soft. Add the minced meat, season with salt, pepper and thyme.

Dry the melanzane and sauté in the remaining oil, add the tomatoes and sauté briefly.

Melt a little butter, sweat the flour in it, add the milk and simmer on low heat for about 5 minutes, stirring, until you have a thick sauce. Then remove the sauce from the heat, stir in the egg yolks and kefalotiri, season with salt and pepper, then stir in the stiffly beaten egg whites.

Layer the long grain rice, minced meat, vegetables and sliced feta cheese alternately in a greased gratin dish, pour the sauce over it and bake for half an hour in the oven (180 degrees) until golden brown.

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