How it’s done
Pre-heat the oven to 180°C on a fan setting. Thoroughly wash the potatoes and boil them in lightly salted water for 10 minutes. In the meantime, wash and dice the aubergines and tomatoes. Take the potatoes out of the boiling water and halve them lengthways. Using a spoon, hollow out around one third of the potato so there is a margin of around 1.5 cm.
Cut the potato you removed into cubes and place into a bowl together with the aubergine and tomato. Mix together with 2 tbsp of oil, oregano and salt to taste and place to one side to marinate. Brush the potato halves with 1 tbsp oil, sprinkle with salt and place on a baking tray lined with baking paper. Place the aubergine and tomato filling into the potatoes and bake in the oven for around 30 minutes .
While the potatoes are cooking, melt the butter for the bechamel sauce in a saucepan, add the flour and cook for two minutes, stirring constantly. Using a whisk, gradually stir in the milk, bring to a boil and simmer for five minutes. Salt to taste.
Cut the Cyros grill-cheese into slices approx. 5 mm thick. Let the griddle heat up, then add 1 tbsp of olive oil and fry the cheese on one side. Take the baking tray out of the oven after 25 minutes, drizzle the bechamel sauce over the baked potatoes, place the grilled cheese on the baked potatoes with the grill marks facing outwards, and finish off in the oven for five minutes.
Greek salad goes well with this dish.
Tip: for those who prefer ‘slow carbs’ – or long-chain carbohydrates – use sweet potatoes instead. Meat lovers can add 80 g of cooked mince to the tomato and aubergine filling.
Recipe development and photography:
Iss dich glücklich by Mrs. Peckham
