Original Greek Moussaka

Ingredients for Original Greek Moussaka

Instructions for Original Greek Moussaka

To prepare the Original Greek Moussaka recipe, please follow these instructions:

Preheat the oven at 250 degrees C. alm. oven.

Peel the aubergines and then cut them in about 1 cm thick slices. Place them on a frying pan and brush them with plenty of olive oil and sprinkle with salt & amp; pepper. Turn them over and repeat. Bake them in the oven for approx. 15 min until they are golden.

Peel the potatoes. Cut them into slices and then pour them into rapeseed oil on a frying pan until they are golden when finished, put them on some kitchen rolls (both aubergines and potatoes can be made in advance to save time.)

Brown the meat and then add chopped onions and garlic and simmer for about 3 minutes. Add tomato sauce and chopped tomatoes. Laurel leaves cumin cinnamon and salt & amp; Pepper and simmer for about 20 minutes.

sauce:
Warm the milk in a pan but DO NOT boil. When warm, put it aside.
Melt the butter in a pan and add the flour and stir. Then add the milk and stir with a whip of rice until it starts to become viscous. Remove the sauce from the heat and add the 3 egg yolks and whip. Add cheese and nutmeg and salt & amp; pepper.


Put a layer of potatoes at the bottom of a pan and then a layer of eggplant and then the meat sauce also a layer of eggplant again then pour the bechamel sauce over and possibly the rest of the cheese.

Turn the oven down to 180 degrees C. alm. oven. The dish is baked for about 30 minutes until it is golden.

tips:
Do not serve the dish immediately after it has come out of the oven. But let it stand for about 5-10 so it can sit a little. If you like, you can also add some red wine to the meat sauce.