Moussaka

Serves 6

Ingredients :
500g minced beef (or lamb)
5 large onions
4 sliced aubergines
1 bay leaf
2T olive oil
Small tin of tomato paste
120g breadcrumbs
1 egg
1 beef stock cube
Salt & pepper to taste
Bechamel sauce

Method :
Bechamel - sauce
4 Tablespoons unsalted butter
4 Tablespoons flour
2 cups cold milk
1/2 teaspoon salt
1/8 teaspoon white pepper
dash of nutmeg
1 teaspoon sugar

Melt the butter in a skillet.
When it has stopped foaming, stir in the flour and cook, while stirring, for 3 minutes, making sure it does not brown.
Whisk in the cold milk, nutmeg, salt, pepper and sugar.
Continuing to stir, cook until thickened.
A little cream may be stirred in for richness.

Cooking and Assembly
Sprinkle the aubergine slices with course sea salt and place in a colander over a bowl, to extract excess liquid which causes bitterness. Leave for about 30 minutes - discard the liquid extracted. Dab dry afterwards, if necessary.
Fry the onions & aubergines in a little olive oil.
Brown the minced meat, then add the bay leaf, beef stock cube and tomato paste.
When cooked, add 60g of the breadcrumbs, salt and pepper.
Add the egg and mix in well.
Place the remaining bread crumbs into a greased baking dish and layer alternately with mince and the onions/aubergines, ending with a layer of the onions/aubergines.
Pour béchamel sauce on top and bake at 150C for 30 minutes.

recipe Moussaka Greek bechamel