Greek Salad

Viniagrette

• 3 tsp Extra-virgin olive oil
• 1 tsp Red wine vinegar
• 1 clove Garlic minced
• 1/8 tsp Dried oregano
• 1/4 tsp Dijon mustard

Seasoning

• Salt
• Black pepper

For the salad

• 2 cups Romaine lettuce chopped
• 6 slices Cucumber sliced ¼-inch thick then quartered
• 1/4 cup Green bell pepper chopped into 1-inch pieces
• 1/3 cup Grape tomatoes halved
• 2 tsp Feta cheese cut into 1/4 inch cubes
• 1/4 cup Red onion thinly sliced
• 2 TBSP Kalamata olives pitted and halved
• 1 TBSP Fresh mint chopped

Eggplant

• 1.25 lb Eggplant (peeled) 1/4 inch thick slices
• 1/4 tsp Salt
• 2 hunks French baguette

Meat Sauce

• 1 TBSP Extra-virgin olive oil
• 1/2 cup Onion diced
• 2 cloves Garlic minced
• 10 oz Ground lamb
• 1/3 cup Red wine
• 8 oz Crushed tomatoes
• 2 TBSP Tomato paste
• 1 cup Beef broth
• 1 Bay leaf
• 1 tsp Sugar
• 1 tsp Dried oregano
• 1/4 tsp Ground cinnamon
• 1/2 tsp Salt

Bechamel Sauce

• 3 TBSP Butter
• 3 TBSP All-purpose flour
• 1.5 cups Milk
• 1/3 cup Parmesan cheese grated
• 1/8 tsp Ground nutmeg

Sparkling Water

• 24 oz Sparkling water cold