Greek Moussaka

Method

1. 1
   • eggplant2
   • potato2
   • olive oil4 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 oil4 tbsp
   • onion1
   • garlic3
   • ground lamb700 g
   • canned tomatoes400 g
   • tomato paste2 tbsp
   • ground cinnamon1 tsp
   • dried oregano1 tsp
   • bay leaf1

   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
   • butter60 g
   • wheat flour60 g
   • milk7 dl
   • egg yolk2
   • Parmesan100 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
   • eggplant2
   • potato2
   • ground lamb700 g
   • Parmesan100 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