For 4 people.
For the béchamel sauce:
Flour (3 tablespoons)
Milk (35 cl)
Butter (20g)
Moussaka:
2 Aubergines
6 Potatoes
5 Tomatoes (+ half a brick of tomato coulis)
Olive oil
Cinnamon (1 teaspoon)
Honey (1 tablespoon)
Nutmeg
Pepper
Salt
Ground beef (500g)
1 Onion
Recipe
Preparation of the tomato sauce. Chop the onions and brown them in a small pan.
Add the heavily diced tomatoes and a good 2 tablespoons of olive oil, cinnamon, honey, salt and pepper. Let it reduce for 25 minutes (or more, until the meat is ready) over medium heat. You should obtain a sauce, which can be homogenised with ready-made 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 for draining the aubergines: alternate a layer of salted aubergine slices in a dish with a layer of kitchen paper or leave them in a sieve.
Preparation of the potatoes. Peel and cut the potatoes into thin slices.
Place the potato slices in the bottom of a fairly high, oiled casserole dish. Sprinkle the potatoes with a little (3 tablespoons) of the juice from the simmering tomatoes.
Put the potato dish under the grill for 5 to 15 minutes, depending on your oven, so that it browns.
Now that they have browned, put the aubergine slices in a frying pan over a high heat to toast them a little on each side.
Prepare the meat. In a casserole, brown the minced meat in butter over a fairly high heat, season with 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 (thermostat 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.
Add the milk little by little, stirring constantly, it may take a good 10 minutes, you should obtain a fairly thick sauce.
Season with salt and pepper and grate a little nutmeg (it's strong, so don't use much).
Assemble the moussaka. On top of the potato layer, spread half the minced meat with the tomato, then half 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.
Put the whole thing in the oven at 200°C (gas mark 6-7) and cook for 1 hour (the béchamel should be crisp and golden).
It's ready!
Follow us on social networks and share your best memories with : #hesmeparos
Comments