Moussaka

Ingredients

• 400 gAubergine
• 300 gPotatoes
• 300 gMinced lamb
• 300 gTinned tomatoes
• 100 gOnion
• 30 gOlive oil (3 tbsp)
• 300 mlMilk
• 30 gButter
• 30 gPlain flour
• 30 gParmesan, grated
• Cinnamon, oregano, garlic, nutmeg, salt, pepper

How to make it

1. Slice the aubergine and potatoes, brush them with two thirds of the oil and pre-bake at 200 degrees for 20 minutes.
2. Soften the onion and garlic in the rest of the oil, brown the mince, add the tomatoes, cinnamon and oregano, reduce for 15 minutes, then salt.
3. Melt the butter, stir in the flour, add the milk bit by bit until the béchamel thickens, season with nutmeg and salt.
4. Oven to 180 degrees. Potatoes into the dish, then aubergine, then mince, then béchamel, Parmesan over the top.
5. Bake for 45 minutes until the surface is golden.
6. Rest for 15 minutes, then cut.

One tip

With beef mince it is milder, with lamb more Greek. Both are right.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.