Ingredients
- 3 eggplants
- 500 g ground beef
- 1 onion
- 2 garlic cloves
- 400 g crushed tomato
- 1/2 teaspoon cinnamon
- For the béchamel: 500 g milk
- 50 g butter
- 50 g flour
- 1 egg
- Nutmeg
- Olive oil, salt and pepper to taste
Step-by-step
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- Slice the eggplant, salt it and roast in the oven with oil until golden. Set aside.
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Add oil and sauté 5 min/120°C/speed 1.
- Add the meat, cinnamon, salt and pepper. Cook 5 min/100°C/reverse/spoon speed. Add the tomato and cook 15 min/100°C/reverse/spoon speed. Set aside.
- Wash the mixing bowl. For the béchamel, put the milk, butter, flour, salt and nutmeg. Cook 8 min/90°C/speed 4. Add the egg and mix 10 sec/speed 4.
- Layer eggplant, meat and eggplant in a baking dish. Cover with the béchamel.
- Bake at 180°C for about 35 min until golden and bubbling. Let rest before cutting.
Tips
- Letting the moussaka rest before cutting keeps it from falling apart.
- You can add a layer of sliced potato for a heartier dish.
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