Greek Moussaka
Eggplant minced meat potato bechamel
Equipment
- 2 Cooking Pots
- 1 Backing Tray
- 1 Bowl
- 1 hand Mixer
Ingredients
- 3 items Potatoes
- 2 Items Eggplant
- Salt
- Pepper
For the meat sauce
- Olive oil
- 1 onion
- 2 tablespoon s olive oil, for sautéing
- 1 clove s of garlic
- 3 pinches granulated sugar
- 1/2 teaspoon s ground cloves
- 1 level teaspoon s cinnamon
- 1 tablespoon s tomato paste
- 500 g ground beef
- 400 g canned tomatoes
- salt
- pepper
- 1/2 bunch bunch parsley
- 1/2 bunch bunch basil
For the béchamel sauce
- 100 g butter
- 100 g all-purpose flour
- 750 ml whole milk
- salt
- pepper ground
- 1 pinch ground nutmeg
- 100 g Parmesan cheese grated
- 3 egg yolks
OR buy a ready one which you add milk and beat
Instructions
For the Veggies
- Place a backing tray and sprinkle with olive oil
- Peel the potatoes and slice them into thin rounds.
- Slice the eggplants into thin rounds and bake in a separate tray for 10-15 minutes.
- Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.
For the meat sauce
- Place a pot over high heat and add the olive oil.
- Coarsely chop the onion and add to pan.
- Finely chop the garlic and add to pan along, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.
- Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.
- Add the tomato paste and sauté so that it loses its bitterness.
- Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.
- Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.
For the béchamel sauce
- Place a pot over medium heat.
- Add the butter and let it melt.
- Add the flour and whisk until it soaks up all of the butter.
- Add the milk in small batches while continuously whisking so that no lumps form.
- As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
- Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.
To assemble
- Preheat oven to 180°C (350°F) set to fan.
- In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
- Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
- Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
- Bake for 35-40 minutes.
- When ready, remove from oven and allow to cool.
- Serve with fresh herbs and olive oil.
