Traditional Greek Moussaka Recipe Moussaka With Béchamel

Traditional Greek moussaka with bechamel sauce RootsandCook

How to make authentic Greek moussaka?

• Preheat oven to 180* C (350* F) Fan.
• In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini.
• Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix.
• Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
• Bake for 35-40 minutes.

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Cuisine: GreekCategory: MainServings: 6Total Time: 1 hr 40 mins1. Remove the stalks from the eggplants and cut them lengthwise into slices, 0,5 cm thick.
2. Season each slice and place them in a colander for 30 minutes. This will soften the eggplant and make it less bitter.
3. Meanwhile, preheat the oven to 200°C.
4. Slice the potatoes into 0,5 cm slices. Place them in a bowl, add a bit of olive oil, salt and pepper. Mix them.
5. Place the potato slices in a baking tray and bake for 20 minutes at 200°C.
6. In the meantime, prepare the meat sauce: Heat 2 tablespoons of olive oil in a large pan over medium heat.
7. Stir in the chopped onion, garlic and carrot and sauté, until softened. About 5 minutes.
8. Season the meat with salt and pepper. Stir in the ground meat and sauté for 3 minutes or until slightly golden.
9. Pour the red wine or port wine and cook for 2 minutes or until it evaporates.
10. Add the tomato pureé, canned tomato, cinnamon stick, bay leaf, cloves, oregano and thyme.

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2. Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
3. In a measuring jug, put the yoghurt, crumbled feta and egg yolks. Whisk together with a fork.
4. Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.

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Total Time: 2 hrs 50 minsServings: 8Calories: 617 per serving1. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
2. Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
3. Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
4. Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.

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