Greek Moussaka

Updated at: Fri, 19 Jul 2024 19:16:43 GMT

Step 1

Slice aubergines into rings or lengthwise sprinkle with salt and lay paper towels on top let these sit 10 minutes to let the bitterness come out and pat them dry

Step 2

Add onion to a pan sautee until a little golden then add garlic meat and brown. Add the tomato paste cinnamon allspice salt and pepper to taste tomato puree pasatta bay leaves oregano and let it simmer 20 minutes

Step 3

Fry the aubergines and peel and slice and fry the potatoes until golden in some oil then drain on paper towels

Step 4

Melt butter in a pan then whisk in the flour and cook for two minutes whisking the whole time . Slowly add milk whisk add salt pepper nutmeg and Parmesan then take off the heat once thick and stir the egg yolks

Step 5

To assemble layer the potatoes on a greased baking Dish then season with salt and pepper layer the aubergines and season again

Step 6

Add 1/2 cup of the Béchamel sauce to the meat then add this to the vegetable layers top with the sauce and add more Parmesan . Bake at 200 c fan / 400 f until golden brown about 25 minutes

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