Last Recipes




Number of persons

2 eggplants

6 potatoes

500 g ground beef

5 tomatoes (+/- half a brick of tomato coulis)

1 onion

Olive oil (I take it with basil)

30 g butter

1 teaspoon of cinnamon

1 tablespoon honey



For the béchamel:

20 g of butter

3 tablespoons of flour

35 cl milk

Total Time: 2h55
Preparation time: 20 min
Cooking time: 2h35

Preparation of the tomato sauce.
Mince the onions and brown them in a small saucepan.
Add the diced tomatoes and 2 tablespoons of olive oil, cinnamon, honey and salt and pepper. Leave to reduce for 25 minutes (or more, until the meat is ready) over medium heat.

You should obtain a sauce, which can be homogenized with tomato coulis.
Preparation of the aubergines.
Cut the aubergines into slices (without peeling them), salt them generously, and leave them to drain for the next step.

Tip to drain the aubergines: in a dish, alternate a layer of salted aubergine slices with a layer of absorbent paper or leave them in a colander.
Preparation of the potatoes.
Peel and cut the potatoes into thin slices.
Arrange the potato slices at the bottom of an oiled baking dish high enough.
Sprinkle the potatoes with a little (3 tablespoons) of the juice from the simmering tomatoes.
Put the potato dish under the broiler for 5 to 15 min, depending on your oven, so that they will brown.
Now that they have disgorged, put the eggplant slices in a pan over high heat to grill them a little on each side, then set aside.
Prepare the meat.
In a stewpot, brown the minced meat in butter over a fairly high heat, add salt and pepper and remove the water from the meat.
Add the tomato and onion sauce and lower the heat (very low).
Take the potato dish out of the oven and preheat the oven to 200°C (gas mark 6-7).
Prepare the béchamel sauce.
In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous mixture.
Incorporate the milk little by little while never stopping stirring, that can take 10 good minutes, one must obtain a rather thick sauce.
Salt, pepper and grate a little nutmeg (it's strong, you need to put a little).
Assembly of the moussaka.
On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the aubergines, then the other half of the meat, then the other half of the aubergines, a drizzle of olive oil and finish with the béchamel sauce.
Put everything in the oven at 200°C (thermostat 6-7) and leave to cook for 1 hour (the béchamel must be crispy and golden).

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