Moussaka

Layers of potatoes, aubergines and ground beef, topped with creamy béchamel sauce. Please check recipe source for the video

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the aubergines (1 cm thick)

Step 2

Slice the potatoes (0.5 cm thick), rinse them in cold water and pat dry.

Step 3

Fry aubergines and potatoes in vegetable oil, until golden brown. Set them aside when done and sprinkle with salt and pepper.

Step 4

Finely chop the onion and garlic.

Step 5

In a large pan, heat up the olive oil, add chopped onions and sauté until softened. Stir in ground beef and sauté until starts to brown. Then add tomato paste, garlic, salt, pepper, cinnamon and bay leaves, sauté for 3 minutes and add chopped tomatoes. Mix well, cover with the lid and cook for 30 minutes over the low heat.

Step 6

Meanwhile, prepare the béchamel sauce. In a saucepan, melt the butter, add flour and whisk constantly to make a paste. Slowly pour in the milk. Keep whisking to prevent any lumps. Cook over medium-low heat until thickened.

Step 7

Remove from the heat and stir in egg yolks (whisk very quickly), salt, pepper, nutmeg and Parmesan cheese. Set aside.

Step 8

In a baking dish (25 cm*18 cm) start to assemble the moussaka. Divide potatoes and aubergines for three equal parts. Layer the potatoes first, then aubergines, then half of the meat. Again potatoes, aubergines, remaining meat, potatoes, aubergines.

Step 9

Pour the béchamel sauce on top and bake for 1 hour at 190C

Step 10

When ready let it cool a bit and serve.

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