Easy

Ground beef

Salt

pinch

Pepper

Nutmeg

Honey

Soup spoon

Cinnamon (powder)

teaspoon

Olive oil

tablespoons

Onion

unit

Tomato

Potato

Whole milk

Eggplant

Flour

Soft butter

Greek Moussaka

5 min.Prepare the tomato sauce: slice the onions and brown them in a small saucepan.

27 min.Add the coarsely diced tomatoes and a good tablespoon of olive oil, cinnamon, honey, salt and pepper. Let it reduce 25 min. or more (until you get to the preparation of the meat) over medium heat.You should get a sauce, which can be homogenized with ready-made tomato coulis.

15 min.Preparing the eggplants: slice the eggplants into rounds (without peeling), salt generously, and let them drain for the time of the next step. Tip for letting the eggplants drain: in a dish, alternate a layer of salted eggplant slices and a layer of paper towels or leave them in a colander.

10 min.Preparing the potatoes: peel and slice the potatoes into thin rounds.

4 min.Place the potato slices in the bottom of a fairly tall, previously oiled casserole dish. Drizzle the potatoes with some of the juice rendered by the simmering tomatoes.

15 min.Put the potato dish under the broiler for 5 to 15 min. depending on the oven to brown.

5 min.Put the eggplant slices in a pan a little strong to toast each side and set aside.

7 min.Meat preparation: in a Dutch oven brown the ground meat in butter over fairly high heat, season with salt and pepper and remove the water rendered by the meat.

3 min.Add the tomato onion sauce and lower the heat (very low).

5 min.Preparing the béchamel: in a small saucepan over low heat, melt 20g of butter, add the flour and mix to obtain a homogeneous device.

10 min.Incorporate the milk little by little, stirring constantly, and get a fairly thick sauce.

1 min.Salt, pepper and a little nutmeg.

8 min.Moussaka assembly: on top of the potato layer, layer half of the ground meat with the tomato, then half of the eggplant, then the other half of meat, then the other half of eggplant, add a drizzle of olive oil and finish with the béchamel sauce.

60 min.Insert into the oven at 200°C (th. 6/7) and let cook for 1 hour. The béchamel should be golden and crispy.

Easy

175 min

Main course

Servings

4

Nutrition

/ per serving

Directions

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