Warming Winter Moussaka
wonderful winter dish for you this month. It takes a little effort but is well
worth it at the end.
oil, for frying.INGREDIENTSMince meat
2 tablespoons olive oil
1 clove of garlic
1 teaspoon granulated sugar
½ teaspoon ground cloves
1 levelled teaspoon ground cinnamon
1 tablespoon tomato paste
500 g mince
400 g canned chopped tomatoes
½ bunch parsley
½ bunch basilBéchamel sauce
100 g butter, 100 g flour
750 g milk
pinch of ground nutmeg
150 g parmesan, grated
Place a deep pan over high heat.
Add the sunflower oil and let it get hot. Peel the potatoes and slice
them into thin rounds.
Slice the eggplants and zucchini
into thin rounds and fry in a separate pan for 5-10 minutes.
Remove with a slotted spoon and
transfer to a baking pan lined with paper towels. Allow to drain from excess
Place a pot over high heat and
add the olive oil.
Coarsely chop the onion and add
Finely chop the garlic and add to
pan along with thyme and sugar. Sauté for 2-3 minutes until they caramelize
Add the minced meat and break it
up with a wooden spoon. Sauté until golden brown.
Add the tomato paste and sauté.
Add the chopped tomatoes, lower
heat and simmer for 5-10 minutes until the sauce thickens. Remove from
heat and add the parsley and coarsely chopped basil.
Season with salt and pepper.Béchamel sauce
Place a pot over medium heat.
Add the butter and let it melt.
Add the flour and whisk until it
soaks up all of the butter.
Add the milk in small batches
while continuously whisking so that no lumps form.
As soon as the béchamel sauce
thickens and bubbles start to form on the surface, remove from heat.
Add the nutmeg, salt, pepper, 100
g parmesan and 3 egg yolks. Whisk thoroughly.TO ASSEMBLE
Preheat oven to 180oC (350oF).
In a 25x32 cm baking pan, spread
a layer of potatoes, cover with a layer of eggplants and top with a layer of
Season in between layers.
Add 2-3 tablespoons of béchamel
sauce to the ground meat mixture and mix. Spread the ground meat over the
Cover with the béchamel sauce,
spreading it evenly and sprinkle with 50 g of grated parmesan.
Remove from oven and let it cool