Ελληνικός Μουσακάς
Directions
- 1Preheat the oven to 200°C/390°F (fan).
- 2Thinly slice two potatoes and one onion. Put them in a bowl, drizzle with olive oil, season with salt, pepper, and thyme, and mix well.
- 3Spread the potatoes and onions in a thin layer on the bottom of a greased baking pan.
- 4Bake the potatoes and onions for 20 minutes until slightly softened and lightly golden.
- 5Thinly slice an aubergine/eggplant and add it to a bowl. Drizzle with olive oil, season with salt, pepper, and thyme.
- 6Spread the eggplant slices over the potato and onion layer in the pan.
- 7Bake the eggplant for 20 more minutes.
- 8Slice two courgettes/zucchinis and add to a bowl. Drizzle with olive oil, season with salt, pepper and thyme.
- 9Spread the courgette/zucchini slices over the eggplant in the pan and bake for another 20 minutes.
- 10In a pan, add olive oil, minced onion, and caramelize over high heat.
- 11Mince a clove of garlic and add it to the pan.
- 12Add half a teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté.
- 13Add one tablespoon of tomato paste and the ground meat. Use a wooden spoon to break it into small pieces, season with salt and pepper.
- 14Add a jar of chopped tomatoes and sauté for 5-10 minutes, or until most of the liquid evaporates.
- 15In a medium-sized saucepan over medium heat, add 100g of butter. Once melted, add 100g of flour and whisk.
- 16Slowly add 750 ml of milk in batches, whisking constantly to prevent lumps.
- 17When the sauce starts to bubble, remove it from the heat, add freshly ground pepper and ground nutmeg, and whisk.
- 18Add 100g of grated parmesan and whisk.
- 19Add three egg yolks and whisk until smooth and creamy.
- 20Add one third of the béchamel sauce to the ground meat and mix.
- 21Spread the meat mixture over the vegetables in the baking pan. Spread the rest of the béchamel sauce on top and sprinkle with grated parmesan.
- 22Bake for 25-30 minutes until golden brown and bubbly.
- 23Let cool for at least one hour before cutting and serving.
Ingredients
- 2 potatoes
- 1 onion
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 1 aubergine/eggplant
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 2 courgette/zucchini
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 1 tablespoon olive oil
- 1 minced onion
- 0.5 teaspoon cinnamon
- 1 pinch ground cloves
- 500 g ground meat (beef)
- 1 tablespoon tomato paste
- 1 jar chopped tomatoes
- 100 g butter
- 100 g all-purpose flour
- 750 ml milk
- 1 pinch freshly ground pepper
- 1 pinch ground nutmeg
- 100 g grated parmesan
- 3 egg yolks
Equipment
ovenbaking panbowlknifewooden spoonwhisksaucepan
Tips
- Always add the milk slowly and in batches
- Whisk constantly during the whole process
- Make the filling quite dry so that the dish will hold together when serving and eating
- Allow the moussaka to cool for at least one hour before cutting
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