|
|
- If you will be frying the veggies, preheat the oven to 180°C Fan.
If you will be baking the veggies, preheat the oven to 250°C Broil.
2 aubergines • salt
Thinly slice the aubergines. Place them on a wire rack or in a colander, sprinkle salt on them and let them rest for 30 minutes.600g potatoes
Meanwhile, peel and slice the potatoes to the same thickness as the aubergines.450g ground beef • 5g olive oil • 1 tin tomatoes • salt, pepper • oregano • cinnamon • garlic
Fry the beef in some olive oil, then add the can of tomatoes. Season to taste with salt, pepper, oregano, cinnamon and garlic, then bring to a light simmer and keep simmering while prepping the rest.- With some kitchen towels or a tea towel, press out as much moisture as possible from the aubergines.
15g olive oil
Coat the aubergines and potatoes in olive oil and fry or broil both until golden brown.25g butter • 25g flour • 200g milk • salt, pepper • nutmeg
Melt the butter in a pan over medium-high heat. Whisk in the flour until well combined and cook for 1-2 minutes. Slowly add the milk while whisking, then keep whisking until the sauce thickens. Season to taste with salt, pepper and nutmeg.1 egg
Crack the egg into a bowl, scramble it and temper it by mixing in a few teaspoons of the bechamel, then stir in the egg back into the pot of bechamel. Set aside while constructing the moussaka.- Add a thin layer of tomato sauce to the bottom of a casserole dish. Follow with a layer of potato, then aubergine, then 2/3 of your sauce, then potato, then aubergine, then the rest of your sauce and then the bechamel.
- Bake for 30-40 minutes or until the top is golden brown and mostly set.
- Take out of the oven and allow to slightly cool and set for 5 minutes before slicing and serving.
|