Ingredients FOR THE VEGETABLES 5 eggplants 4 zucchini 4 large potatoes Olive oil for frying Salt FOR THE MEAT SAUCE 800 gr ground beef 4 tbsp olive oil 1 finely chopped onion 2 clov. cloves garlic 1 tbsp tomato paste 800 gr chopped tomatoes 1 bay leaf 1 cinnamon stick 1/3 cup cognac 1 pinches sugar salt freshly ground pepper FOR THE BÉCHAMEL (CREAM) 1 1/2 lt milk at room temperature 6 tbsp cornstarch 2 tbsp butter 2 eggs 2 - 3 pinches freshly-grated nutmeg 1 cup grated Kefalotyri cheese Salt Pepper Equipment Baking tray Pot TAGS SAVORY EGGPLANT MAIN COURSES GREEK SUMMER FOODS MOUSSAKA BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS Ingredients FOR THE VEGETABLES 5 eggplants 4 zucchini 4 large potatoes Olive oil for frying Salt FOR THE MEAT SAUCE 800 gr ground beef 4 tbsp olive oil 1 finely chopped onion 2 clov. cloves garlic 1 tbsp tomato paste 800 gr chopped tomatoes 1 bay leaf 1 cinnamon stick 1/3 cup cognac 1 pinches sugar salt freshly ground pepper FOR THE BÉCHAMEL (CREAM) 1 1/2 lt milk at room temperature 6 tbsp cornstarch 2 tbsp butter 2 eggs 2 - 3 pinches freshly-grated nutmeg 1 cup grated Kefalotyri cheese Salt Pepper Instructions BÉCHAMEL (CREAM) Put all the ingredients in a pot, except the eggs and cheese. Stirring with a whisk, let it boil and thicken over medium heat. Once slightly thickened, remove from the heat. Let it cool completely and then add the two beaten eggs and, using quick movements, incorporate them by stirring with the whisk. Finally, add half the cheese. Mix the ingredients well. Check the salt, pepper and nutmeg and add more if needed. GROUND BEEF Brown the ground beef first in olive oil over high heat, and once it changes color, add the onion and garlic. Let the onion soften for a few minutes and add the tomato paste, rubbing it on the base of the pot for a minute until it cooks. Deglaze with the cognac. Add the tomatoes, sugar and spices and let them flavor the ground beef for 5 to 10 minutes, depending on how intense we want the flavor. After 5 minutes, remove the spices. Add salt and pepper and simmer for 20 minutes, until the liquid is absorbed. Once done, remove from the heat and add a spoonful of béchamel and mix. VEGETABLES We can bake all the vegetables in the oven for a lighter version. Traditionally, we fry them until softened and let them drain well. Cut the eggplants, zucchini and potatoes into slices about 0.5 cm thick. Arrange them in a baking pan, add salt and drizzle with olive oil. Cover them with parchment paper. Bake at 200ºC (400°F), in a well-preheated oven, for 10 to 15 minutes until slightly softened. Be careful not to let them dry out. Fry the potatoes in olive oil until softened and drain them on absorbent paper. Alternatively, oil them and bake them in the oven until softened. ASSEMBLY In a large, deep pan (oven-safe) lay the potatoes in a single layer. Over the potatoes, lay the zucchini in a single layer. Sprinkle with a little Kefalotyri cheese. Make a layer with half of the eggplants. Pour all the meat sauce in a layer. Cover the meat sauce with the remaining eggplants and pour over the béchamel sauce. Bake at 180°C (360°F) to 200°C (400°F), using the top and bottom heating elements, for about 50 minutes. Towards the end of baking, sprinkle with the remaining Kefalotyri cheese. Let the surface brown. Remove the first piece from the pan and replace it with a thick slice of bread to absorb excess liquid and oil. TAGS SAVORY EGGPLANT MAIN COURSES GREEK SUMMER FOODS MOUSSAKA BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS
