Moussaka

🥘 Ingredients

• large aubergines 3
• coarse salt
• extra virgin olive oil
• extra virgin olive oil
• onion 1
• garlic 2 cloves
• ground lamb or beef 500 g
• red wine 100 ml
• peeled tomatoes 400 g
• tomato paste 2 tbsp
• ground cinnamon 1 tsp
• oregano 1 tsp
• bay leaf 1
• salt
• black pepper
• butter 50 g
• flour 50 g
• milk 500 ml
• salt
• black pepper
• nutmeg 1 pinch
• kefalotyri cheese 50 g
• egg 1
• extra virgin olive oil
• kefalotyri cheese 50 g

Aubergine base

1. 1

   Wash large aubergines and cut them into slices about 1 cm thick.
2. 2

   Place them in a colander and sprinkle with coarse salt , then leave them for 30 minutes to remove excess moisture and bitterness.
3. 3

   Rinse and pat the aubergine slices dry with paper towels.
4. 4

   Fry the slices in plenty of extra virgin olive oil until golden brown, or brush them with oil and bake at 200°C for 20 minutes .

Meat sauce

1. 1

   In a large pan , heat extra virgin olive oil and sauté onion and garlic until golden.
2. 2

   Add ground lamb or beef and brown it for a few minutes, stirring frequently.
3. 3

   Deglaze with red wine and allow the alcohol to evaporate.
4. 4

   Add peeled tomatoes , tomato paste , ground cinnamon , oregano , bay leaf , salt , and black pepper .
5. 5

   Cook over medium-low heat for 30 minutes , stirring occasionally, until thick and flavorful.

Béchamel

1. 1

   In a small saucepan , melt butter , then whisk in the flour to form a golden roux.
2. 2

   Gradually pour in milk , whisking continuously to prevent lumps.
3. 3

   Cook until thickened, then season with salt , black pepper , and nutmeg .
4. 4

   Remove from the heat and stir in kefalotyri cheese and egg .

Baking

1. 1

   Grease a baking dish with extra virgin olive oil and arrange a layer of fried aubergine slices.
2. 2

   Add the meat sauce and cover it with a second layer of aubergine.
3. 3

   Pour the béchamel sauce over the top and smooth it with a spatula.
4. 4

   Sprinkle with kefalotyri cheese .
5. 5

   Bake at 180°C for 40-45 minutes , until the top is deeply golden.