Moussaka
Directions
- 1Slice the eggplants into 1cm thick slices
- 2Place the eggplant slices on a baking sheet and salt them
- 3Chop the onion and garlic
- 4In a pot, sauté the onion in olive oil until translucent.
- 5Add the ground meat and cook until browned.
- 6Add the tomato paste and cook for 1 minute.
- 7Add the red wine and cook for 2 minutes.
- 8Add crushed tomatoes, salt, pepper, cinnamon, allspice, nutmeg and bay leaf. Simmer for 15-20 minutes.
- 9In a saucepan, make a béchamel sauce with butter, flour, warm milk, salt, pepper, nutmeg and grated cheese. Whisk constantly until thickened.
- 10Stir in the egg yolk.
- 11Fry the eggplant slices in oil until golden brown.
- 12Layer the fried eggplants in a baking dish with the meat sauce and béchamel sauce.
- 13Sprinkle with grated cheese and bake until golden brown.
Ingredients
- 0 extra virgin olive oil
- 1 onion
- 10 garlic cloves
- 500 g ground lamb or beef
- 0 sea salt
- 0 black pepper
- 0 ground cinnamon
- 0 ground allspice
- 0 ground nutmeg
- 1 tbsp tomato paste
- 1 can crushed tomatoes
- 100 ml dry red wine
- 1 bay leaf
- 2 eggplants
- 0 salt
- 0 oil
- 50 g unsalted butter
- 50 g all-purpose flour
- 500 ml whole milk, warmed
- 0 sea salt
- 0 black pepper
- 0 ground nutmeg
- 100 g kefalotyri or parmesan cheese, grated
- 1 egg yolk
- 50 g kefalotyri or parmesan cheese
Equipment
knifecutting boardbaking sheetbowllarge potwooden spoongratersmall saucepanwhiskspatulatongs
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