Greek Moussaka

Ingredients23

• eggplant3 Stück
• potato3 Stück
• olive oil4 EL
• salt1 TL
• ground beef700g
• onion1 Stück
• garlic3 Zehe
• tomato paste2 EL
• red wine150ml
• tomato puree400g
• chicken broth400ml
• cinnamon stick1 Stück
• dried oregano1 TL
• ground cumin1 TL
• sweet paprika1 TL
• bay leaf1 Stück
• butter70g
• all-purpose flour70g
• whole milk700ml
• egg yolk2 Stück
• ground nutmeg1 Prise
• black pepper0.5 TL
• Parmesan cheese80g

Instructions

1. 1

   Preheat the oven to 220°C (convection). Slice the eggplant lengthwise into 1 cm thick slices, sprinkle lightly with salt, let rest for 20 minutes, then pat dry thoroughly.

2. 2

   Brush the eggplant slices with half of the olive oil and roast on a baking sheet for 20 to 25 minutes until golden brown, flipping once halfway through.

3. 3

   Peel and slice the potato thinly, toss with the remaining olive oil and a pinch of salt, then roast on a second sheet at 220°C for 15 to 18 minutes until lightly browned.

4. 4

   In a large skillet, brown the ground beef thoroughly over high heat until deeply caramelized, then remove it. Dice the onion and sauté in the same skillet for 7 minutes. Mince the garlic, cook for 1 minute, and stir in the tomato paste, cooking for 2 minutes until darkened.

5. 5

   Deglaze the skillet with the red wine, scraping up all browned bits. Return the beef and stir in the tomato puree, chicken broth, cinnamon stick, dried oregano, ground cumin, sweet paprika, and the bay leaf. Simmer uncovered over medium heat for about 45 minutes until thick, then discard the bay leaf and cinnamon stick.

6. 6

   For the béchamel, melt the butter in a saucepan, whisk in the all-purpose flour, and cook for 2 minutes. Gradually pour in the whole milk while whisking continuously, then simmer for about 6 minutes until smooth and thick.

7. 7

   Remove the saucepan from the heat and stir in the ground nutmeg, half of the Parmesan cheese, black pepper, and a pinch of salt. Let cool briefly, then vigorously whisk in the egg yolk.

8. 8

   Lower the oven temperature to 180°C (convection). In a deep baking dish, arrange the roasted potatoes first, layer half of the eggplant over them, pour in the meat sauce, and top with the remaining eggplant.

9. 9

   Spread the béchamel sauce evenly across the moussaka and sprinkle with the remaining Parmesan cheese. Bake at 180°C for 40 to 45 minutes until deeply golden on top, then rest for 30 minutes before slicing.