Traditional Moussaka recipe with eggplants (aubergines) and potatoes

Name: Traditional Moussaka recipe with eggplants (aubergines) and potatoes
Total time: 105 min
Yield: 8
Ingredients: 6 eggplant; 5 potato; vegetable oil; 750g beef or lamb mince; 2 red onion; 2 clove of garlic; 1 tin chopped tomato; 2 Tbsp tomato paste; 1 tsp sugar; 1 glas of red wine; pinch of sea salt freshly ground black pepper; 1 bay leaf; pinch of cinnamon or one cinnamon stick; 900ml milk; 120g butter; 120g flour; pinch of nutmeg; 2 egg yolk; 100g parmigiano-reggiano or kefalotyri or your favourite hard cheese; salt to taste; 1/4 c of a olive oil

Traditional Moussaka recipe with eggplants (aubergines) and potatoes

1 hr(s) 45 mins

Total time

8

Serving

21

Ingredients

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Ingredients

eggplant

potato

vegetable oil

750g beef or lamb mince

red onion

clove of garlic

tin chopped tomato

Tbsptomato paste

tspsugar

glas of red wine

pinch of sea salt freshly ground black pepper

bay leaf

pinch of cinnamon or one cinnamon stick

900ml milk

120g butter

120g flour

pinch of nutmeg

egg yolk

100g parmigiano-reggiano or kefalotyri or your favourite hard cheese

salt to taste

¹⁄₄

cof a olive oil

Directions

Step 1

To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.

Step 2

and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.

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