Moussaka is one of the most famous Greek dishes, but you knew that it is from Middle East and that its current Greek version was created in the 1920s by the chef Nikolaos Tselemantes? We made a recipe a little lighter and quicker but with the same delicious taste.
For the moussaka layer:
1,5 kg Eggplant
1 kg Potatoes
4 tablespoons Olive oil
For the minced meat with KYKNOS sauce
1 teaspoon beef mince
2 dried onions
1,5 tablespoons of a KYKNOS tomato paste .
A glass pack of KYKNOS grated tomatoes or two paper packs of 370g KYKNOS grated tomatoes.
1 glass of wine
Cinnamon, oregano, nutmeg and Daphne leaf
Pepper - salt
For the béchamel
1.5 liter whole milk
8 tablespoons flour
1 to 2 eggs
2 tablespoons Butter
1 fl. grated gruyere cheese or parmesan 1 fl. breadcrumbs
Put the milk and flour in a saucepan, at medium heat, and whisk until the cream thickens. Remove from heat and add one or two eggs, butter, salt and pepper, a little nutmeg and mix well with the whisk. At the end, add a cup of grated graviera cheese or parmesan.
Eggplants and potatoes
We start with the eggplant. After cutting them, oil them, add salt and pepper and stir them to get the oil everywhere. Then spread them on parchment paper and bake in the oven at 180 degrees for about 15 minutes. Cut the potatoes into rounds and fry them. When fried, place them on absorbent paper to remove the oil.
Minced meat with KYKNOS sauce
Start by sizzling the minced meat, then add the chopped onions. We're pouring out wine. As soon as the wine evaporates, sauté the KYKNOS tomato paste and add pepper, salt, cinnamon, bay leaf and oregano. Remove the cinnamon stick and bay leaf after 5 minutes. Add grated KYKNOS tomato and vegetable stock.For an even healthier and delicious food, add, if you like, grated vegetables such as carrot and zucchini. At the end, add the parsley and a tablespoon of béchamel.Spread a layer of potatoes on a deep baking tray. Then a layer of aubergines, a layer of minced meat and add some cheese.
Spread a layer of potatoes on a deep baking tray. Then a layer of eggplants, a layer of minced meat and add some cheese. Then continue with another layer of potatoes, aubergines, minced meat and again some cheese. Then add a thin layer of béchamel and continue another layer of the same (potatoes, aubergines, minced meat and cheese. Finally, add a strong dose of béchamel and finish with a crumbly cheese and breadcrumbs.
Bake at 180ºC on the resistance, for about an hour, until the cream is golden.