Greek moussaka with beef, potatoes and aubergine is what I always order at an Greek restaurant. It's creamy, it's juicy, it's absolutely delicious. It may be time-consuming to prepare but it's worth the effort!
4-5 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
450 g lean minced beef
400 g (canned) chopped tomatoes
200 mL beef stock
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tbsp chopped parsley
1/4 tsp cinnamon
2 white potatoes (or sweet potato) peeled and thinly sliced
1 large aubergine thinly sliced
salt and pepper to season
50 g butter
50 g plain flour
400 mL skimmed milk
pinch of nutmeg
Season with salt and pepper
Assembling time! Place the potatoes on the bottom of an ovenproof dish. Cover it with half the aubergine and then half the minced meat. Now add half of the white sauce on top. Repeat by layering the remaining aubergine and minced meat. Top it with the rest of the white sauce and bake for an hour until golden brown. Enjoy!
For the sauce, melt the butter in a small pan and remove the heat. Whisk in the flour and gradually whisk in the milk. Return the pan on medium heat and stir constantly until the sauce thickens. season with nutmeg, salt and pepper and cook for 5 more minutes. Remove the heat and whisk in beaten eggs.
Preheat the oven to 180 C.
During this time, heat a griddle pan and brush it with oil. Grill the potato slices until charred on both sides and set aside.
Add chopped tomatoes, herbs, spices and stock and season with salt and pepper. Bring it to boil, then reduce to a simmer (low heat). Cook for an hour until the liquid has evaporated.
Heat 2 tablespoons of oil in a large saucepan. Cook the onion until soft but not brown and then add the garlic for a minute. Increase the heat and cook the minced beef until brown.