Prepare the Eggplant Layers:
• Slice 3 eggplants into 1–1.5 cm thick rounds.
• Sprinkle with salt, rest 20–30 minutes to draw out moisture. Pat dry.
• Brush with Navarino Icons Extra Virgin Olive Oil, season with pepper.
• Grill or roast at 200°C for ~20 minutes until golden and soft. Set aside.

Make the Eggplant Purée:
• Cook the Navarino Icons Crushed Roasted Eggplant under medium to low heat.
• Blend with garlic, tahini (if using), lemon juice, salt, pepper, and a drizzle of Navarino Icons Extra Virgin Olive Oil. Aim for a smooth purée.

Make the Cheese Sauce:
• In a saucepan, melt butter, then whisk in flour to make a roux (1–2 min).
• Gradually add warm milk, whisking constantly until smooth and thickened.
• Add cheese, stir until melted. Season with salt, pepper, and nutmeg.

Layer the cooked sliced eggplants using the eggplant puree between the layers and pour the cheese sauce on top.
Serve warm, garnished with fresh herbs like parsley or basil.

Pairs beautifully with a simple green salad or crusty bread.

Stella Asimakopoulou, Jr Executive Sous Chef, Mandarin Oriental Costa Navarino