Classic Greek Moussaka

Name: Classic Greek Moussaka
Ingredients: olive oil; 2 ks potato; 1 ks onion; salt; black pepper; thyme; 2 plátky eggplant; zucchini; ground beef; 1 strúčik garlic; 0.5 ČL ground cinnamon; 1 štipka ground clove; 1 PL tomato paste; 1 škatuľa chopped tomatoes; butter; flour; milk; ground nutmeg; grated Parmesan cheese; 3 ks egg yolk

#moussaka#eggplant#béchamel#beef#potato

A traditional Greek casserole layering tender roasted vegetables and a savory spiced beef sauce, topped with a creamy béchamel and golden Parmesan crust. Perfectly baked until bubbly and golden, this comforting dish is a timeless Mediterranean favorite.

Ingredients extracted via AI

Ingredients

olive oil2 ks potato1 ks onionsaltblack pepperthyme2 plátky eggplantzucchiniground beef1 strúčik garlic0.5 ČL ground cinnamon1 štipka ground clove1 PL tomato paste1 škatuľa chopped tomatoesbutterflourmilkground nutmeggrated Parmesan cheese3 ks egg yolk

Procedure generated via AI

Preheat the oven to 200°C (390°F) with the fan setting on.
Grease a 25 x 30 cm baking dish with olive oil.
Thinly slice two potatoes and one onion. Place them in a bowl, drizzle with olive oil, season with salt, black pepper, and thyme. Toss well and spread in an even layer on the bottom of the baking dish.
Bake for 20 minutes until the vegetables are tender and begin to brown.
Thinly slice the eggplant, add to the bowl, drizzle with olive oil, season with salt, black pepper, and thyme, then toss. Arrange the eggplant slices on top of the potatoes in the baking dish, adding extra olive oil if needed.
Bake for another 20 minutes.
Thinly slice the zucchini, add to the bowl, drizzle with olive oil, season with salt, black pepper, and thyme, and toss. Spread the zucchini on top of the eggplant in the dish.
Bake an additional 20 minutes until all the vegetables are cooked through.
Heat olive oil in a pan over high heat. Finely chop an onion and sauté until caramelized.
Add minced garlic and stir briefly.