Moussaka
1 h 40 min
If bolognese sauce and roasted eggplant are already waiting in the freezer, assembly goes two or three times faster. Cinnamon and nutmeg in the meat layer are what set moussaka apart from lasagna.
Ingredients
6 servings
Vegetables
Eggplant2–3
Potato3–4
Olive oil(as needed)
Salt(to taste)
Meat sauce
Ground beef(or lamb)500 g
Onion(large)1 pcs
Carrot1 pcs
Garlic2 cloves
Tomato(fresh or canned)400 g
Tomato paste2 tbsp
Dry red wine(optional)100 ml
Ground cinnamon(a pinch)
Nutmeg(a pinch)
Salt(to taste)
Ground black pepper(to taste)
Béchamel
Butter50 g
Wheat flour50 g
Whole milk500 ml
Parmesan(grated)50 g
Nutmeg(to taste)
Salt(to taste)
Instructions
Vegetables
1
Slice the eggplant into rounds about 1 cm thick, salt them for 20 minutes if you like, then rinse and pat dry. Brush with oil, season lightly and roast at 200 °C for 20–25 minutes.
2
Slice the potatoes thinly, 3–5 mm, toss with oil and salt and roast at 200 °C for 25–30 minutes — they can share the oven with the eggplant. The vegetables should be almost done.
Meat sauce
1
Fry the finely chopped onion and carrot until soft. Add the garlic, then the mince, and cook until browned.
2
Pour in the wine and let it cook off. Add the tomatoes and tomato paste, season with salt and pepper, and add the cinnamon and nutmeg.
3
Simmer for 20–30 minutes until the sauce thickens.
Béchamel
1
Melt the butter, add the flour and cook for 1–2 minutes.
2
Pour in the milk gradually, stirring constantly, and bring to a thick consistency.
3
Take off the heat, stir in the grated cheese, season with salt and add nutmeg.
Assembly and baking
1
Layer in a dish: potatoes, eggplant, meat sauce, more eggplant if you like, then béchamel. You can repeat 2–3 times.
2
Bake at 180 °C for about 35–40 minutes until golden on top.