Name: Greek Moussaka with Eggplant and Potatoes
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1 baking dish
Ingredients: 300 g ground lamb; 300 g ground beef; 1 pc onion; 3 cloves garlic; 2 tablespoons tomato paste; 1 teaspoon oregano; 7 tablespoons red wine; olive oil; salt; ground pepper; 2 pcs aubergine; 3 pcs potatoes; olive oil; salt; 4 tablespoons butter; 4 tablespoons plain flour; 3 cups milk; 4 tablespoons parmesan; 2 pcs eggs; nutmeg; salt; ground pepper

Step by step process

Preparation

1
Slice the eggplant into pieces about 1 cm thick, sprinkle both sides with salt, and let them sweat on a plate or in a colander for 20-30 minutes. Pat dry with a paper towel to remove excess liquid and bitterness.
TIP:
Slice the eggplant, salt it, and let it sweat in a colander for 20-30 minutes. Then dry the slices, which removes bitterness and excess liquid, improving both the taste and texture.
2
Peel the potatoes and cut them into thin slices about 3-4 mm thick. Arrange them in a single layer on a baking sheet lined with parchment paper, brush lightly with oil, and set aside for later use.
3
Peel and finely chop the onion, mince the garlic, and coarsely grate the Parmesan. Preheat the oven to 200 °C and lightly grease a baking dish with oil to prevent sticking.

Cooking

4
Brush the eggplant slices lightly with oil and fry them on a hot pan on both sides until golden. Fry in batches and set the cooked slices aside so they stay tender and flavorful.
TIP:
Sear the eggplant on a hot pan lightly coated with oil, in small batches and with enough space, so the slices stay crispy and evenly golden, without steaming.
5
Arrange the potato slices on a baking sheet in a single layer, drizzle lightly with oil, season with salt, and bake for 12-15 minutes until semi-soft. This gives them a better texture and flavor.
6
Heat some oil in a deep pan, add the chopped onion, and sauté for 5 minutes until translucent. Then add the garlic and sauté briefly until fragrant.
7
Increase the heat, add both the ground lamb and beef, and cook, stirring, until browned and fully broken up, about 8-10 minutes. Stir to avoid large lumps.
8
Mix in the tomato paste, fry briefly, deglaze with wine (if using), and let most of the liquid evaporate. Add oregano, salt, and pepper, lower the heat, and simmer for about 10 more minutes, until the mixture thickens and remains juicy.
9
For the béchamel, melt the butter in a small saucepan, add the flour, and stir for 1-2 minutes until you have a light roux without browning. Gradually whisk in the hot milk, cook until smooth and thick, then season with salt, pepper, and nutmeg. Remove from heat, stir in the Parmesan, and when slightly cooled, whisk in the egg, the sauce should remain smooth.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
10
Assembly: Layer half the potato slices on the bottom of the greased baking dish, then some of the eggplant and half of the meat mixture. Continue with the second layer of potatoes, eggplant, and the rest of the meat. Spread all the béchamel over the top and smooth it out evenly.

Serving

11
Place the assembled moussaka in the oven and bake at 180 °C for 40-45 minutes, until the béchamel is golden and the edges are bubbling. Do not open the oven during baking.
12
Let the finished moussaka rest for at least 15-20 minutes to firm up the layers and make slicing easier. Cut into portions with a sharp knife.
13
Serve warm, optionally accompanied by a simple tomato salad or fresh romaine lettuce to taste.