(FOR 6 SERVINGS)
INSTRUCTIONS FOR THE POTATOES
Peel the potatoes and cut them into thin slices. Place them in water to prevent blackening. Before frying them, strain and dry them. Fry the potatoes in olive oil until golden brown. Strain with a paper towel.
INSTRUCTIONS FOR THE EGGPLANT
Peel and dice the eggplants. Place them in a bowl with enough water to cover them, some salt and 2 slices of lemon to remove bitter flavor. Before cooking them, strain and dry them.
INSTRUCTIONS FOR THE MINCED MEAT
Warm the olive oil in a pan and lightly fry the onion, the courgettes and eggplants until soft. Add the mince meat, breaking it with a whisk. Add the wine to a bowl and mix the tomato paste into it. Put it in the pan and let the alcohol evaporate. Turn down the heat and add the tomato. Put the grains of spice, the star anice, the clove into a cheese cloth or a piece of clean gauze, and add it to the pan along with the cinnamon sticks. Next, add the garlic, orange zest, salt, pepper, tarragon and fresh basil. Remove the cheesecloth with the spices, the cinnamon sticks and the garlic. Take the pan off the heat.
INSTRUCTIONS FOR THE EGG MIXTURE
Break the eggs in a bowl. Add the milk, salt and pepper and mix well.
FINAL INSTRUCTIONS
Place the potatoes in an ovenproof dish and place the mince meat evenly on top to spread it over the whole surface. Leave to cool. Next, pour in the egg mixture. Bake in a preheated oven at 180 degrees foe approximately 30 minutes. Remove, add the grated graviera cheese and bake for another 2-3 minutes on the grill. Let it cool so that it can be cut more easily. Sprinkle the parsley and cut into 6 pieces. Serve.
