Greek Moussaka

Name: Greek Moussaka
Prep time: 40 min
Cook time: 85 min
Total time: 125 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1000 g eggplants; 80 g olive oil; 150 g onion; 12 g garlic; 700 g ground beef; 400 g canned tomatoes; 32 g tomato paste; 2 g cinnamon; 0.5 g bay leaf; 10 g salt; 2 g black pepper; 60 g butter; 50 g flour; 600 ml milk; 0.5 g nutmeg; 34 g egg yolks; 50 g parmesan

Greek · Casserole · 125 min · 8 servings

Ingredients

1000 g eggplants
80 g olive oil
150 g onion
12 g garlic
700 g ground beef
400 g canned tomatoes
32 g tomato paste
2 g cinnamon
0.5 g bay leaf
10 g salt
2 g black pepper
60 g butter
50 g flour
600 ml milk
0.5 g nutmeg
34 g egg yolks
50 g parmesan

Instructions

Slice the eggplants lengthwise 1 cm thick, sprinkle with some of the salt, leave for 20 minutes and pat dry. Heat the oven to 200°C.
Brush both sides of the slices with half of the olive oil, lay them on trays and roast for 20-25 minutes until soft and golden.
Meanwhile chop the onion and garlic. Soften the onion in the remaining oil for 5 minutes, add the garlic, then the ground beef, and cook until browned.
Add the canned tomatoes, tomato paste, cinnamon and bay leaf; season with salt and black pepper and simmer uncovered for 25 minutes until thick. Remove the bay leaf.
For the béchamel, melt the butter, stir in the flour and cook for 2 minutes. Whisk in the milk gradually and cook until thick. Off the heat add the nutmeg and half of the grated parmesan; once slightly cooled, whisk in the egg yolks quickly.
Layer half of the eggplant in a baking dish, spread the meat sauce over it and top with the rest of the eggplant. Pour on the béchamel, smooth it and sprinkle with the remaining parmesan.
Lower the oven to 180°C and bake for 40-45 minutes until golden on top. Rest for at least 30 minutes before cutting.

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