Classic Greek Moussaka

Name: Classic Greek Moussaka
Ingredients: 3 ks eggplant; 3 ks potato; oil; 1 ks onion; 2 strúčik garlic; 750 g ground beef; 1 ČL ground cinnamon; 1 ČL dried thyme; 60 g tomato paste; 2 ks bay leaf; 400 g chopped tomato; 100 ml beef broth; salt; black pepper; 1 l whole milk; 120 g unsalted butter; 120 g all-purpose flour; 85 g parmesan cheese; nutmeg; 2 ks egg yolk

#moussaka#eggplant#beef#béchamel#mint

A traditional Greek casserole featuring layers of golden fried potatoes, tender eggplant, and a rich, spiced beef sauce, all topped with creamy béchamel and parmesan cheese. Baked to perfection, this comforting dish is best served after resting to meld the flavors.

Ingredients extracted via AI

Ingredients

3 ks eggplant3 ks potatooil1 ks onion2 strúčik garlic750 g ground beef1 ČL ground cinnamon1 ČL dried thyme60 g tomato paste2 ks bay leaf400 g chopped tomato100 ml beef brothsaltblack pepper1 l whole milk120 g unsalted butter120 g all-purpose flour85 g parmesan cheesenutmeg2 ks egg yolk

Procedure generated via AI

Peel and slice three medium eggplants lengthwise into 4 to 5 mm thick slices. Sprinkle salt on both sides and set them aside on a tray. Peel three to four large potatoes and slice them to the same thickness as the eggplant.
Heat enough oil in a pan over medium-high heat for frying. Fry the potato slices in a single layer for 2 to 3 minutes on each side until golden brown. Repeat until all potatoes are cooked.
Let the salted eggplant slices rest for 25 to 30 minutes, then rinse them under cold water and pat dry with paper towels. Fry the eggplant slices in the same pan, 2 to 3 minutes per side until golden, adding more oil if needed.
Dice one large brown onion into 4 mm cubes and finely chop two garlic cloves. Heat 30 ml of olive oil in a pot over medium heat. Sauté the onion for 4 to 5 minutes until soft and translucent, then add garlic and cook for another 2 minutes.
Add 750 g of ground beef to the pot and brown thoroughly. Stir in 1 teaspoon ground cinnamon, 1 tablespoon dried thyme, and 60 g tomato paste, cooking for 1 minute.
Add 2 bay leaves, 400 g chopped tomatoes, and 210 ml beef broth or red wine. Season with salt and black pepper to taste. Simmer the sauce gently for 20 to 30 minutes.
In two separate pots over low heat, warm 1 liter of whole milk with 120 g unsalted butter. Once the butter melts, whisk in 120 g all-purpose flour and cook it into a thick paste for 2 minutes.
Gradually add the warm milk in two ladlefuls, stirring constantly—first with a wooden spoon, then with a whisk—until a thick, smooth béchamel sauce forms.
Remove from heat and stir in 85 g grated parmesan, a pinch of freshly grated nutmeg, and two egg yolks. Season with salt and pepper.
Mix 4 to 5 tablespoons of the béchamel sauce into the meat sauce.