Moussaka

Instructions

1. Peel the potatoes, boil them in salted water for about 30 minutes, let them cool, and cut them into slices about 0.5 cm thick.
2. Trim the ends off the eggplants, cut them into slices about 0.5 cm thick, salt them, and let them rest for 15 minutes. Then remove the moisture (gently squeeze if needed) and lightly fry them in a pan in several batches on both sides.
3. Cut the tomatoes into slices about 0.5 cm thick.
4. Finely chop the onion and garlic.
5. Sear the ground beef in a pan over high heat, reduce the heat, add the onion and garlic and sauté until translucent, then add the tomatoes and spices (cinnamon, cumin) and let simmer down. Season with salt and black pepper.
6. Grate the feta (this works best if it is frozen, but it is not required).
7. For the béchamel sauce, melt the butter in a pot , then whisk in the flour over medium-high heat with a whisk until a lightly browned paste forms. While stirring continuously, gradually whisk in the milk in portions (about 100 ml at a time, letting each addition absorb before adding more), then bring the sauce to a boil and let it simmer gently for about 5 minutes.
8. Then stir in about half of the grated feta, along with the nutmeg and a little salt and black pepper.
9. Preheat the oven to 180°C top and bottom heat (160°C fan).
10. Grease a baking dish with a little olive oil.
11. Spread the potato slices evenly across the bottom.
12. Spread the ground beef mixture on top.
13. Now arrange the eggplant slices in rows, alternating with the tomato slices, over the ground beef mixture.
14. Spread the béchamel sauce on top.
15. Sprinkle the remaining feta over it.
16. Bake in the oven on the middle rack for about 30–40 minutes. Check after 20–25 minutes and if the feta is browning too much, cover with aluminum foil.