Greek Moussaka
Ingredients: potatoes, onion, olive oil, salt, pepper · 75 min cook time · 580kcal · $25.80
Ingredients
2to taste potatoes, 1to taste onion, to taste olive oil, to taste salt, to taste pepper, to taste thyme, 1to taste aubergine, 2to taste colocyth, 1clove garlic, 500g ground meat (beef), 0.5tsp cinnamon, pinch ground cloves, 1tbsp tomato paste, 1jar chopped tomatoes, 100g butter, 100g all-purpose flour, 750ml milk, to taste ground nutmeg, 100g grated parmesan, 3to taste eggs
Instructions
1. Preheat the oven to 200 degrees Celsius set to fan. Brush a baking pan with olive oil.
2. Thinly slice potatoes and an onion, place in a bowl, drizzle with olive oil, salt, pepper, and thyme, mix, and spread in a thin layer on the bottom of the baking pan.
3. Bake the potatoes for 20 minutes until they soften slightly and turn golden.
4. Thinly slice an aubergine, season with olive oil, salt, pepper, and thyme, mix, and spread over the baked potatoes. Bake for another 20 minutes.
5. Thinly slice colocyth (zucchini), season with olive oil, salt, pepper, and thyme, spread over the aubergines, and bake for another 20 minutes.
6. In a pan with olive oil, caramelize minced onion and minced garlic over high heat. Add cinnamon and ground cloves, stir, then add tomato paste and ground meat (beef). Break up the meat, season with salt and pepper, add chopped tomatoes, and simmer until the liquid evaporates.
7. Prepare the béchamel sauce: melt butter in a saucepan over medium heat, add flour, and whisk. Slowly add milk in batches while continuously whisking to avoid lumps. Once thickened and bubbling, remove from heat and add freshly ground pepper, ground nutmeg, grated parmesan, and egg yolks, whisking well.
8. Add one-third of the béchamel sauce into the ground meat mixture and mix together.
9. Spread the meat mixture over the vegetable layers in the baking pan. Cover with the remaining béchamel sauce, smooth the top, and sprinkle with grated parmesan.
10. Bake in the oven for 25 to 30 minutes until golden brown and bubbly. Allow to cool for at least an hour before cutting.
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