Moussaka

Name: Moussaka
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Cuisine: Greek
Ingredients: 700 g Eggplants, sliced; 500 g Ground lamb or beef; 1 Onion, chopped; 3 cloves Garlic, minced; 400 g Crushed tomatoes; 1/2 tsp Ground cinnamon; 60 g Butter; 60 g Plain flour; 600 ml Milk; 2 Egg yolks; 60 g Parmesan or kefalotyri, grated; 4 tbsp Olive oil; to taste Salt and pepper

Greek

Baked Difficulty: Hard Servings: 6 Total: 100 min

Ingredients

Eggplants, sliced 700 g
Ground lamb or beef 500 g
Onion, chopped 1
Garlic, minced 3 cloves
Crushed tomatoes 400 g
Ground cinnamon 1/2 tsp
Butter 60 g
Plain flour 60 g
Milk 600 ml
Egg yolks 2
Parmesan or kefalotyri, grated 60 g
Olive oil 4 tbsp
Salt and pepper to taste

Prep

40 min

Cook

60 min

Instructions

1
Salt the eggplant slices, rest 20 minutes, pat dry, brush with olive oil and roast at 200 C until soft and golden.
2
Soften onion and garlic in oil, brown the meat, then add tomatoes, cinnamon, salt and pepper and simmer 20 minutes until thick.
3
For the bechamel, melt butter, whisk in flour, gradually add milk and cook until thick, then off heat beat in the egg yolks and half the cheese.
4
Layer half the eggplant in a baking dish, spread the meat sauce over, then top with the remaining eggplant.
5
Pour the bechamel evenly over the top and sprinkle with the rest of the cheese.
6
Bake at 180 C for 40 to 45 minutes until the top is set and deeply golden.
7
Rest at least 20 minutes so it holds its shape, then cut into squares and serve.