Moussaka

Ingredients

• 2 Eggplants
• Salt
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 g ground beef
• 240 g diced tomatoes (drained weight; canned)
• 1 tsp Dried oregano
• 1 tsp ground cumin
• 0.5 tsp cinnamon powder
• Pepper
• 600 g Potatoes
• 200 g sheep cheese
• 30 g Butter
• 40 g spelt flour type 1050
• 400 ml milk (1.5% fat)

Instructions

1. 1.

   Clean, wash and slice eggplants lengthwise into thin slices. Sprinkle generously with salt and let soak in water for about 20 minutes.

2. 2.

   Meanwhile peel and chop onion and garlic. Heat 1 tbsp olive oil in a wide pan. Sauté onion for 2 minutes over medium heat until translucent. Add ground beef and cook on high heat, stirring, until crumbly. Add garlic and cook for 1 minute.

3. 3.

   Stir in tomatoes with juice, oregano, cumin, and cinnamon; season with salt and pepper. Let the meat sauce simmer gently for about 15 minutes. In the meantime peel, wash, and slice potatoes thinly. Parboil potato slices in salted water for 5–8 minutes, then drain.

4. 4.

   Rinse eggplant slices and pat dry. Line a baking sheet with parchment paper, place eggplant slices on it and brush with 2 tbsp oil. Bake in preheated oven at 220 °C (fan 200 °C) on the middle rack for 8 minutes until lightly browned. Remove and lower temperature to 180 °C (fan 160 °C).

5. 5.

   Place one third of potato slices in a baking dish. Layer half of the meat sauce and eggplant slices over them. Sprinkle 50 g sheep cheese crumbled on top. Repeat the layers. Finish with remaining potato slices. Lightly salt and pepper.

6. 6.

   For the béchamel, melt butter in a small pot, whisk in flour, and cook for 1 minute. Gradually stir in milk and let the sauce thicken over medium heat for 3–5 minutes until creamy. Season with salt and pepper and pour over the Moussaka. Sprinkle remaining feta on top.

7. 7.

   Bake Moussaka at 180 °C (fan 160 °C) on the middle rack for 35–45 minutes until golden brown. If desired, use the grill function in the last few minutes to brown the cheese.