Moussaka
Prep: 30 min
Cook: 60 min
Medium
Ingredients
2 aubergines (sliced)
500 g minced meat
1 onion (chopped)
2 tomatoes (grated)
2 garlic cloves
1 tsp cinnamon
Béchamel: 50 g butter, 50 g flour, 500 ml milk, 1 egg, nutmeg
The Story
Moussaka is the most iconic dish of Greek cuisine. The modern version was created in the 1920s by chef Nikolaos Tselementes, who combined the traditional dish with French béchamel sauce.
Instructions
- Salt aubergine slices, rest 20 min, fry in oil.
- Brown mince with onion and garlic; add tomato and cinnamon, cook 15 min.
- Béchamel: melt butter, stir in flour, slowly add milk; when thick, mix in egg and nutmeg.
- Layer aubergine-meat-aubergine in a baking dish.
- Pour béchamel on top, bake at 180°C for 45 min.
- Rest 10 min before serving.