Ingredients for Moussaka:
- 3 tbsp olive oil
- 450gr - 1 lb potatoes, peeled and cut into 1 inch - 3 cm
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 500 g grass-fed beef mince
- 2 tins (800 g) diced tomatoes
- 3 carrots, grated
- 1½ eggplants, sliced into 5 mm discs
Ingredients for béchamel sauce:
- 3½ oz ( 100 gr) unsalted butter
- 3½ oz ( 100 gr) all-purpose flour
- 4¼ cp milk
- salt and pepper to season
- 150 g Parmesan cheese, grated
How do make Moussaka:
Preheat the oven to 180ºC.
Place 1 tablespoon of olive oil in a large frypan on medium-high heat, add the onion and sauté until tender, then add the garlic and sauté for another minute. Add the beef mince and stir to brown all over. Add the diced tomatoes and the carrots and turn the heat down to medium-low for an hour, adding a little water as you go so the sauce doesn't dry out.
Parboil the potatoes slices in salted water for 5 min.
Meanwhile, brush the eggplant slices on each side with remaining olive oil and bake in the oven on a lined baking sheet for 10 minutes or until they are soft and starting to brown, then remove from the oven and set aside.
Use a saucepan to gently melt the butter and add the flour.
Stir and allow to cook without browning for a few minutes.
Add the milk with a whisk, stirring constantly to avoid clumps.
Place the saucepan on gentle heat until just thick enough to coat the back of a spoon - do not allow the mixture to boil.
Remove from heat and add half the cheese. Season with salt and pepper.
Use a buttered fireproof dish to layer the ingredients beginning with the half of the beef mince on the bottom, then half of the Parmesan, then spread out the potatoes slices and the eggplant and pour over the other half of the beef mince and cover with the béchamel sauce.
Top it off with the remaining Parmesan and bake in the oven for 30 minutes or until the Parmesan has melted and browned.