Moussaka

Ingredients

• 1 tbsp olive oil
• 4 garlic cloves - finely chopped
• 1 onion - finely chopped
• 350g ground beef

- Ingredient A -
• 1 cube beef bouillon
• 1 diced tomatoes can (400g)
• 1 bay leaf
• 1/2 tbsp sugar
• 1/2 tbsp brown sugar
• 1 tsp ground nutmeg
• 1 tsp balsamic vineger
• 10g black chocolate
• 1 1/2 tbsp soy sauce

For the vegetable filling
• 1 onion - cut into cubes (about 1 cm)
• 1 zucchini - cut into cubes (about 1 cm)
• 2 eggplant (about 450 g) - cut into cubes (about 1 cm)
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• pepper and salt to taste

For the béchamel sauce
• 80g butter
• 60g plain flour or cake flour (T45)
• 590g milk
• 1/3 tsp fine salt
• 1/2 tsp sugar
• 100g or more grated cheese

Instructions

• 1. In a skillet, add 1 tbsp olive oil and fry the garlic until fragrant. Add ground beef and onion and continue stir-frying until the meat is no longer pink.
• 2. Add the ingredient A and bring it to boil, reduce the heat to low and simmer for about 20 to 30 min. Set aside.
• 3. In a another skillet, heat 3 tbsp olive oil and add onion, eggplant and zucchini, fry until vegetables are just tender over medium-high heat. Sprinkle salt and pepper, garlic powder and sweet paprika powder to taste and mix. Let it cool and set aside.
• 4. Make bechamel sauce In a medium sauce pan, heat the butter over medium-high heat until melted completely. Add the flour and stir them together until smooth. Reduce the heat to medium, and then pour the milk a little at a time, whisking constantly, until the mixture thickens and smoothens. Add salt, sugar then mix well. You have your bechamel sauce. Set aside.
• 5. Put it all together Pre-heat the oven to 220°C.
• Put half the eggplant mixture in the dish and cover with half the meat sauce. Put the remaining eggplant mixture, then the remaining meat sauce. Sprinkle grated cheese on top. Pour the bechamel sauce over the moussaka.
• Bake for 20 to 25 mins in the preheated oven.
• Serve hot!

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