Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total65 min hands-onServes 4Easy
32 more verified cooks and this recipe costs $2.99
RISING → POPULARAubergine roasted first so it stops being a sponge, then filled and topped.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Aubergines000 g
Beef mince000 g
Onion000 g
Tomato000 g
Red wine000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Aubergines: size, weight and the ones with fewer seeds
Scoring and salting so it collapses evenly
Grilling the top without burning the cheese
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 19 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: keeping the shells from collapsing — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Anna Sideri watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting for twenty minutes, then patting dry
Roasting cut-side down first
Bechamel thick enough to mound
The salting and pre-roast that stop the aubergine drinking oil, and the bechamel thickness for a top that browns rather than runs.
Written by Anna Sideri. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
18 people cooked it, 89% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 32 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
