2 potatoes
Olive oil for frying
Salt and pepper to taste
For the minced meat:
1 kg of lean ground beef
1/2 onion, chopped
3 cloves of garlic, chopped
1 tbsp olive oil
400 g diced tomatoes
2 tbsp tomato paste
1 tbsp. cinnamon
1 tbsp. oregano
1 tsp. salt
1/2 tsp. black pepper
For the béchamel:
1/4 fl. tea butter
1/4 fl. tea flour for all purposes
2 1/2 fl. of tea milk, hot
2 egg yolks
Salt and pepper to taste
1/4 tsp. nutmeg
2/3 fl. teaspoon grated parmesan, for assembling
Fresh parsley for serving
How to:
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the vegetables to the hot oil and fry them until they turn a little golden. Work in two batches to avoid crowding, adding more oil between batches.
When you remove the vegetables from the oil, place them on absorbent paper to remove excess oil. Season with salt and pepper and set aside.
To make the minced meat, heat the olive oil in a large pot and add the minced meat and onion. Sauté until the beef is well browned and cooked through. Add the garlic and sauté another 2 minutes.
Add the tomato cubes, tomato paste, cinnamon, oregano, salt and pepper to the pot. Bring to a boil, stirring until all ingredients are well incorporated.
Remove the mince from the heat and set aside.
To make the béchamel, melt the butter over medium-low heat. Add the flour and stir constantly for about 2 minutes, until it thickens and puffs up and begins to brown slightly.
Slowly add the milk, stirring constantly to prevent lumps. Increase heat to medium and continue whisking for 3-4 minutes until thickened and almost boiling.
Remove the béchamel from the heat and add the egg yolks, salt and pepper to taste and 1 pinch of nutmeg. Whisk the egg yolks quickly to fully incorporate the eggs without letting them cook into lumps in the sauce, then set aside.
Preheat the oven to 180 degrees.
Spread the potatoes in an even layer on the bottom of a pan. Layer the eggplant halves on top of the potatoes.
Pour all the minced meat over the eggplants and layer the remaining eggplants on top of the minced meat. Pour the béchamel over the aubergines and pour the parmesan on top.
Bake the moussaka for 35-45 minutes or until the crust is golden brown.
Remove from the oven and let cool for 10 minutes before serving.
Sprinkle with fresh parsley and enjoy!
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