Moussaka

Method

1. Slice the aubergine and potatoes 1 cm thick, brush with olive oil and roast in the oven at 200°C for 20 min.

   Add in this stepAubergine (eggplant) 1Potatoes 130 g

   oven

2. Fry the onion and garlic, then add the meat and brown it. Pour in the wine and let it bubble off, then add the tomato and spices and simmer over medium heat for 15 min.

   Add in this stepOnion 70 gGarlic (cloves) 1Minced beef (or lamb) 170 gRed wine (optional) 35 mlTomato purée (passata) 130 gGround cinnamon 1 pinchOregano ½ tsp

   medium heat

3. Melt the butter, add the flour and cook over medium-low heat for 2 minutes. Pour in the milk little by little until thick. Turn off the heat and mix in the yolks, nutmeg and half the cheese.

   Add in this stepButter 20 gPlain flour 20 gMilk 200 mlEgg yolks 1Nutmeg 1 pinchGrated Parmesan 10 g

   medium-low heat

4. In a 15×20 cm baking dish, layer potato, half the aubergine, meat sauce, the rest of the aubergine and the béchamel. Sprinkle with the remaining cheese.

   Add in this stepGrated Parmesan 10 g

5. Bake in the oven at 180°C for 35 min until deep brown on top. Take it out and let it cool for 20 min before cutting.

   oven