Beef Moussaka

Directions for: Beef Moussaka

Ingredients

Potatoes

4 white potatoes peeled and cut into 1/4-inch slices

cup olive oil (60 ml)

Coarse salt and freshly cracked black pepper

Bchamel

cup unsalted butter (75 ml)

cup all purpose flour (125 ml)

3 cup milk (750 ml)

Coarse salt and freshly cracked black pepper

large pinch freshly grated nutmeg

3 eggs

Beef

3 Tbsp olive oil (45 ml)

1 lb(s) ground beef (750 grams)

1 large onion, finely chopped

4 clove garlic, minced

1 cup red wine (250 ml)

tsp cayenne pepper (2 ml)

2 tsp dried Greek oregano (10 ml)

1 tsp cinnamon (5 ml)

6 cup of canned plum tomatoes, drained and chopped (1500 ml)

1 Tbsp tomato paste (15 ml)

pinch of ground nutmeg

Eggplant

cup olive oil (60 ml)

2 large eggplants cut lengthwise into 1/4-inch thick slices

Coarse salt and freshly cracked black pepper

Directions

Potatoes

1. Preheat oven to 375 degrees F.

2. Toss the potatoes with the olive oil in a large bowl. Put them in a single layer on a baking sheet and season to taste. Roast until soft and starting to brown, about 35 minutes.

Bchamel

1. Melt the butter in a sauce pot and then add the flour. Stir and cook the roux for about 3 minutes and then gradually whisk in the milk. Continue to whisk until it thickens and coats the back of a spoon. Season with salt, pepper and add nutmeg. Let cool slightly and then add the eggs, one at a time. Cover and set aside until ready to assemble the Moussaka.

Beef

1. Heat oil in large pot and add beef. Let brown, breaking up any chunks with a wooden spoon. Add onion and garlic and continue to cook until the onions are soft. Pour in the red wine, cayenne, and oregano and let reduce for about 10 minutes. Reduce heat to medium and add cinnamon stick, tomatoes, tomato paste and nutmeg. Cover and leave to simmer until sauce is very thick, stirring occasionally for about an hour. Season to taste with salt and pepper. Set Aside

Eggplant

1. Heat a large skillet over high heat and add some of the oil. Season the eggplant slices and fry in batches, adding more oil when needed, until golden and soft. Set aside

2. Turn oven up to 400 degrees F.

3. Coat a 14x10x2-inch glass baking dish with oil.

4. Arrange half of the potatoes in bottom of dish. Lay half the eggplant slices over the potatoes and then spread half the beef sauce over them. Arrange another layer of potatoes, eggplant slices, and remaining sauce. Top with bchamel, covering completely.

5. Bake moussaka uncovered until hot bubbling around edges and top is golden, about an hour. Let rest for about 15 minutes before slicing.

See more: Winter, Main, Beef, Eggs/Dairy, Dinner, Bake, Greek, Potatoes