Greek Moussaka

Method

1. 1
   • eggplant 2
   • potato 2
   • olive oil 4 tbsp

   Roast the eggplant and potato — Brush the eggplant and potato slices with olive oil, season, and roast on trays at 220°C (430°F) for 20 minutes until golden. Set aside.

   ⏱20 min
2. 2
   • olive oil 4 tbsp
   • onion 1
   • garlic 3
   • ground lamb 700 g
   • canned tomatoes 400 g
   • tomato paste 2 tbsp
   • ground cinnamon 1 tsp
   • dried oregano 1 tsp
   • bay leaf 1

   Cook the lamb sauce — Heat a little olive oil in a large pan, sauté the onion and garlic until soft, then add the lamb and brown well, breaking it up. Stir in canned tomatoes, tomato paste, cinnamon, oregano and bay leaf. Simmer 20 minutes, season, and remove the bay leaf.

   ⏱20 min
3. 3
   • butter 60 g
   • wheat flour 60 g
   • milk 7 dl
   • egg yolk 2
   • Parmesan 100 g

   Make the béchamel — For the béchamel, melt the butter in a saucepan, whisk in the flour and cook 1 minute. Gradually whisk in the milk and cook, stirring, for 8-10 minutes until thick. Off heat, whisk in the egg yolks and half the parmesan; season.

   ⏱10 min
4. 4
   • eggplant 2
   • potato 2
   • ground lamb 700 g
   • Parmesan 100 g

   Layer the moussaka — Layer the potatoes, then eggplant, then the lamb sauce in a baking dish. Pour the béchamel over the top and sprinkle with remaining parmesan.

   ⏱1 hr
5. 5

   Bake and rest the moussaka — Bake at 180°C (350°F) for 40 minutes until golden and bubbling. Rest for 15 minutes before slicing and serving.

   ⏱40 min