Moussaka

Preparing the mixture

• 4 eggplants
• 4 Potatoes
• 1 Onion
• 100g butter
• 100g flour
• 750mL milk
• 3 egg yolks
• 500g+ ground beef
• Thyme
• Garlic
• Nutmeg
• 400g Chopped tomatoes
• Tomato paste
• cinamon
• Ground cloves

1. preheat oven 200C
2. Brush baing pan (25x30) pan with olive oil
3. 2 potatoes + 1 onion in the bowl. Salt pepper and thyme
4. Spread thin layer bottom of baking pan
5. Bake for 20 minutes, soften slightly and turn golden
6. Thin slices of Eggplants
7. Olive oil, salt, pepper, thyme
8. spread eggplant (4) slices over the potatoes
9. Bake for 20 minutes
10. Heat pan, olive oil, minced onion, caramelised
11. Add clove of garlic
12. 1/2 teaspoon cinamon, pinch of ground cloves
13. Huge difference to Put spices on their own before adding the meat
14. 1 table spoon of tomato paste
15. Ground meat (500g)
16. Add Jar of chopped tomatoes & saute for 5-10 minutes (most liquid need to evaporate)
17. Set aside and prep the bechamel
18. Sauce pan on medium heat
19. 100g butter
20. when butter is melted (not burnt) add 100g flour
21. whisk constantly
22. Add 750mL milk slowly and in small batches to prevent lumps of flour from forming
23. Remove from heat when bechamel starts to bubble
24. Add ground pepper and nutmeg and 100g parmesan
25. Add 3 egg yolks and mix
26. Mix 1/3rd of this sauce to the ground meat
27. finish the dish
28. Oven for 25-30 minutes or until brown & bubbly